Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb broccoli florets
- 1-2 tablespoon olive oil
- 1 garlic clove, minced
- 2 red bell peppers, seeded and coarsely chopped
- 1 small onion, chopped
- 1 teaspoon tarragon, chopped or 1 tablespoon fresh tarragon, chopped
- 1 teaspoon prepared horseradish
Directions
Place broccoli in a steamer basket over boiling water.
Cover saucepan and steam 7 mins, or until almost tender.
Heat oil in a heavy nonstick skillet over medium heat.
Saute garlic, onion and bell pepper 3-5 mins or until softened.
Stir in remaining ingredients and salt and freshly ground black pepper and cook until mixture begins to simmer.
Transfer mixture to a food processor or blender and puree until smooth.
Taste for seasonings, again.
Category:Californian Recipes
Category:Californian Vegetarian