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Description
Food Network Magazine
Ingredients
US|METRIC
4 SERVINGS
- 2 garlic cloves
- 1/4 cup EVOO
- roasted red pepper
- 1/2 cup walnuts
- 2 Tbsp. water
- 1 Tbsp. tomato paste
- 1 Tbsp. sherry vinegar
- 2 tsp. smoked paprika
- 1/2 tsp. kosher salt
- 1/4 tsp. ancho chile powder
- broccoli
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Directions
- Saute 2 garlic cloves in 1/4 cup olive oil over medium heat, 3 minutes. Puree with half of a roasted red pepper (drained), 1/2 cup walnuts, 2 tablespoons water, 1 tablespoon each tomato paste and sherry vinegar, 2 teaspoons smoked paprika, 1/2 teaspoon kosher salt and 1/4 teaspoon ancho chile powder. Serve with steamed broccoli.
NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium340mg14% |
| Potassium210mg6% |
| Protein3g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate6g2% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A15% |
| Vitamin C35% |
| Calcium4% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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