CREAMY ALFREDO SAUCE WITH ROASTED PEPPERS
2 tablespoons butter
1/2 cup heavy cream
3/4 cup freshly grated parmesan cheese (3 ounces)
1/4 cup roasted red bell peppers, julienned (about 2 1/2 ounces)
1 tablespoon fresh parsley, chopped
1/4 teaspoon garlic powder
Pepper, to taste
In a small saucepan, melt the butter on medium-high heat. Add the cream then whisk in the parmesan cheese a little at time. Whisk over medium-low heat until the cheese melts. It may take a while for the cheese to thoroughly melt depending on the kind you're using. Stir in the peppers, parsley, garlic powder and pepper. Serve at once.
Makes 4 servings or about 18 tablespoons
Does not reheat well and do not freeze
Per Serving: 256 Calories; 23g Fat; 10g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs
This is the version that I made to go over my broiled fish. I thought it was pretty good but a bit salty and grainy. My husband thought it was fine and had two helpings. Hopefully using real Parmigiano Reggiano will solve the graininess problem because this is a nice, quick sauce. Click the photo to see a close-up.
UPDATE: I made this sauce again to serve over fish and found that the longer I let it cook, the less grainy it got. I used pre-shredded parmesan cheese again and I guess it just takes a long time to get it to fully melt because of the dry coating they put on the cheese. Be patient and it will eventually melt and get smooth. I've decided that I like this sauce very well.
Here is the original recipe that I based this sauce on:
WILL'S CREAMY ALFREDO SAUCE
2 tablespoons butter
1/2 cup heavy cream
3/4 cup freshly grated parmesan cheese, 3 ounces *
Pepper, to taste
In a small saucepan, melt the butter on medium-high heat. Add the cream, parmesan and some pepper. Whisk until the cheese melts. Serve at once.
Makes 4 servings or about 10 tablespoons
* I don't recommend using the parmesan that comes in a can. It will be too salty and it doesn't melt very well. I used DiGiorno pre-shredded parmesan and had a little trouble getting it to melt. It was also a little grainy. Next time I will try some real Parmigiano Reggiano cheese for a smoother sauce.
Per Serving: 250 Calories; 23g Fat; 9g Protein; 1.5g Carbohydrate; 0g Dietary Fiber; 1.5g Net Carbs
This recipe is from Dr. Will Clower's "The French Don't Diet" book.