Roast beet puree - master chefs
Roast Purees Basics Vegetables New York Beets
Last updated 6/12/2012 12:56:43 AM. Recipe ID 19019. Report a problem with this recipe.
Title: Roast beet puree - master chefs
Categories: Basics, Vegetables, Masterchefs, New york, 1fa
Yield: 4 Servings
4 md Beets, with greens, stems
-- trimmed, (save greens)
1/2 ts Oregano, dried
1/2 ts Thyme, dried
1/4 ts Fennel seed
1/4 ts Coriander, ground
1/4 ts Rosemary, dried
4 ea Bay leaves
10 ea Peppercorns
2 tb Oil, olive, extra-virgin
2 tb Butter, unsalted, cut
-- into pieces
Preheat the oven to 450 F.
Mix the oregano, thyme, fennel seed, coriander, rosemary, bay
leaves and peppercorns together.
Place the beets in a roasting pan, and sprinkle with the the
mixture of dried spices and herbs and drizzle with olive oil to coat.
Bake, uncovered, until tender when pierced with a fork (about 1
hour.) When cool enough to handle, slip off the skins.
Quarter the beets and transfer them to a processor. Process the
beets until coarsely chopped. Transfer them again to a small
saucepan and stir over medium heat until heated through. Add the
butter and stir until glossy. Season to taste with salt, and serve
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