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Roasted Red Peppers in White Sauce

Roasted Red Peppers in White Sauce

This roasted red peppers in a silky sour cream white sauce is creamy, tangy, and studded with soft sautéed onion. It comes together in about 30 minutes and is perfect as a warm appetizer or a spread for toasted bread topped with fresh herbs.
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Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Course: Appetizers
Keyword: roasted red pepper, sour cream, stovetop, toast spread, vegetarian, white sauce

Ingredients

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion
  • 6 red peppers baked
  • 350 ml water warm
  • 350 ml sour cream or heavy cream
  • salt or a mix of salt, pepper and chili
  • pepper to taste
  • bread for toasting
  • herbs fresh, for decoration

Instructions

  1. Heat 1 tbsp olive oil in a skillet over medium heat and sauté the chopped onion until golden brown.
  2. Add 350 ml warm water, salt or a mix of salt, pepper and chili, and pepper to taste; stir and bring to a boil.
  3. Add 350 ml sour cream (or heavy cream) and stir until the sauce returns to a boil.
  4. Add 6 baked red peppers to the sauce and simmer for about 10 minutes, adding small amounts of warm water if the sauce evaporates and the sauce becomes too thick.
  5. Serve with a few slices of toasted bread and sprinkle with fresh herbs.

Notes

Notes