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Suggest a better descriptionRed bell pepper juice: Take about 7 red peppers, stem and seed them, then put through an extractor-type juicer. In a large non-reactive sucepan combine the potato cubes, corn kernels, pepper juice, paprika and cayenne. Bring to a simmer and cook, stirring frequently, for 8 to 10 minutes or until the potatoes are just tender and the juice is reduced by about 1/3. Add a teaspoon of the lemon juice, taste, and add more if needed. Continue to reduce and, when the mixture is almost dry, add the cream and reduce the heat to low. Cook for 1 minute more, stir in the butter, and remove from the heat. Stir in the Parmesan, salt, and pepper. Serve immediately in warmed bowls, garnishe with a few sprigs of chevril and 2 grilled scallions. Yield: 6 servings. CHEF DU JOUR HANS ROCKENWAGNER SHOW #DJ9520 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (89g) | ||
Recipe Makes: 6 servings | ||
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Calories: 53 | ||
Calories from Fat: 35 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 12.4mg | 4 % | |
Sodium 129.4mg | 4 % | |
Potassium 36.5mg | 1 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 0.9g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 53
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