Side Pannel
Roast Beef Puree - Master Chefs
Roast Beef Puree - Master Chefs
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 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 Bay leaves
- 10 Peppercorns
- 2 tb Oil, olive, extra-virgin
- 2 tb 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.
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.
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