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Saturday, March 26 2016

2      medium red sweet peppers, halved, seeded, and thinly sliced
1      medium fennel bulb, cored and sliced
1    teaspoon   extra virgin olive oil
1/2   teaspoon   coarse salt
1/4   teaspoon   freshly ground pepper
1 3/4   cups   buttermilk
1    cup   water or chicken broth
1    tablespoon   Pernod, Anisette, or other anise-flavored liquor (optional)
1/4   cup   buttermilk
1/4   cup   chopped roasted red sweet peppers (optional)
Place a 10- to 12-inch heavy cast iron skillet in a cold oven; heat oven to 450 degrees F.
In a large bowl combine sweet peppers, fennel, olive oil, salt, and black pepper. Remove the hot skillet from the oven. Carefully pour the vegetables into the skillet. Roast, uncovered, for 12 minutes, stirring twice.
Carefully spoon roasted vegetables into a blender and add the 1 3/4 cups buttermilk and the water. Blend until smooth. Add liquor, if using, and blend again. Serve warm or at room temperature. Garnish with the 1/4 cup buttermilk and, if desired, roasted sweet peppers.

Per Serving: cal. (kcal) 62, Fat, total (g) 2, chol. (mg) 3, sat. fat (g) 1, carb. (g) 9, Monounsaturated fat (g) 1, fiber (g) 2, sugar (g) 6, pro. (g) 4, vit. A (IU) 1263, vit. C (mg) 80, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 20, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 241, Potassium (mg) 370, calcium (mg) 121, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:42 am   |  Permalink   |  0 Comments  |  Email

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