Roast Beet Puree - Master Chefs Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4 medium: Beets, with greens, stems
4 each: Bay leaves,
-- trimmed,, save greens
10 each: Peppercorns,
1/2 tsp: Oregano, dried
2 tbsp: Oil, olive, extra-virgin
1/2 tsp: Thyme, dried
2 tbsp: Butter, unsalted, cut
1/4 tsp: Fennel seed,
-- into pieces,
1/4 tsp: Coriander, ground
Salt,
1/4 tsp: Rosemary, dried
Preheat the oven to 450 F.,
Mix the oregano, thyme, fennel seed, coriander, rosemary, bay
Directions:
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
immediately.
Source: New Yorks Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York
Source from luhu.jp
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
immediately.
Source: New Yorks Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York
Source from luhu.jp