Roast beet puree - master chefs

4 Servings

Ingredients

Quantity Ingredient
4 mediums Beets, with greens, stems trimmed, (save greens)
½ teaspoon Oregano, dried
½ teaspoon Thyme, dried
¼ teaspoon Fennel seed
¼ teaspoon Coriander, ground
¼ teaspoon Rosemary, dried
4 Bay leaves
10 Peppercorns
2 tablespoons Oil, olive, extra-virgin
2 tablespoons Butter, unsalted, cut into pieces
Salt
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Directions

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 immediately.

Source: New York's Master Chefs, Bon Appetit Magazine Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York File

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