A source of vitamins A and C, this sauce has antioxidant properties and supports the immune system. Its rich flavor and aroma add sophistication to dishes, perfectly complementing meat and vegetable dishes.
| Ingredient | Qty, g | ||
|---|---|---|---|
| Bulgarian pepper | |||
| Onion | |||
| Dry white wine | |||
| Olive oil | |||
| Cumin | |||
| Herbs de Provence ↺ | |||
| Cooking salt | |||
| Lemon | to taste | ||
| Product release: | 581 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 5 | ||
| 10 | ||
| 15 | ||
| 5 | ||
35 | ||
|---|---|---|
| Proteins | 0.8 |
| Fats | 5.4 |
| Net carbohydrates | 4.4 |
| Calories | 83 kcal |
| Indexes | |
| Glycemic index | 27.5 |
| Glycemic load | 1.7 |
| Insulin index, II | 16.9 |
| Disease inflammatory index, DII | -0.63 |
| Antioxidant, ORAC | 1 405 |
| Weight loss | Detention | Set |
|---|---|---|
| 9% | 6% | 5% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (3) | |
| |
- ClassNumber of grams
- Omega-30
- Omega-60
- Omega-95.17
Chop the onion (1 piece) into small pieces, and the bell peppers (1 yellow and 2 red) into cubes.
Heat a pan with olive oil and sauté the onion until translucent. Then add the chopped sweet peppers and continue to sauté them for 2-3 minutes.
Next, pour in the dry white wine (70 ml) and add cumin and herbes de Provence (a pinch each).
Reduce the heat and let the mixture simmer for 15 minutes.
Once the vegetables are soft, use a blender to puree the sauce until smooth.
Taste the resulting mixture and, if necessary, add salt and lemon juice to taste.
| Health benefits | |
|---|---|
| For intimate health (blood circulation) | |
| Protection from viruses | |
| Boosting Immunity | |
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