Roast beef 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 |
| : | Written by Richard Sax, Photographs by Nancy McFarland | |
| : | The Knapp Press, Los Angeles, 1985 | |
| 4 | eaches | Bay leaves |
| 10 | eaches | Peppercorns |
| 2 | tablespoons | Oil, olive, extra-virgin |
| 2 | tablespoons | Butter, unsalted, cut into pieces |
| Salt | ||
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