I threw a dinner party for Don’s birthday in December. It was loads of fun. We had a Beef Standing Rib Roast and Red Pepper Coulis with Julienne Vegetables, topped off with Don’s favorite vegetable, Carrot Cake.
I found the Coulis recipe in The Vegetarian Gourmet by Roz Denny. She suggests choosing whatever vegetables you want and arranging them in a pretty pattern on the plate with a little of the Coulis sauce on the side. I steamed all the vegetables in the same pot, adding the ones that take just a minute or two to the top right at the end.
Since we had extra Coulis after the party, we had it another day over pasta. It was very good this way, too!
Choose from carrots, turnips, cauliflower, broccoli, snap peas, celery, parsnips, green beans, zucchini, asparagus or any vegetables you like. Cut them all to approximately the same size. Julienne the carrots.
Red Pepper Coulis
1 small onion, chopped
1 garlic clove, minced
1 tablespoon canola oil
1 tablespoon water
3 red peppers, roasted, skinned and chopped OR 3 small jars of pimentos drained
8 tablespoon low-fat ricotta cheese
1 teaspoon lemon juice
salt and black pepper to taste
2 bay leaves
fresh rosemary or thyme sprigs to garnish
Lightly saute the onion and garlic in the oil and water for about 3-5 minutes, until the onion is transparent. Add the peppers and cook for another 2 minutes. Transfer this mixture to a food processor. Add the ricotta and seasonings. Process until smooth and thoroughly mixed.
Arrange the veggies in a fan pattern. Spoon some Coulis on he side. Add a spring of herb to garnish. Serve immediately.
Both the vegetables and the Coulis are delicious either hot or cold. The Coulis is very good over pasta.