PREP 10 min, COOK 30 min
1 tbsp butter
1 tbsp turmeric root, peeled & chopped
2 tbsp red onions, chopped
1 tbsp rice flour
4 oz brown stock
1 tbsp orange bell pepper puree
1 tsp Anti Inflame Blend
1 tsp dried thyme
sea salt and pepper to taste
In a Saute Pan on medium heat, heat the butter. When melted, add the turmeric and onions and begin to saute. Add the stock, Anti Indlame Blend, and thyme. Cook the for 5 minutes-ish. Then add the rice flour.
Take this sauce and the orange bell pepper and pour into a Bullet. Puree the ingredients.
Put back into the hot pan. Bring the puree mixture to a slight boil. Skim the bubbles off the top.
Cook for another 15 minutes-ish.
Season with Anti Inflame Blend and thyme. Cook for another 5 minutes and then skim the thyme off the top. Add salt & pepper to taste.