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Roast beef puree ster chefs
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| Artist: |
_ |
| Categories: |
Basic Preparations, Beef, New York, Puree, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| med | Beets, with greens, stems | | | -- trimmed, (save greens) | | 1/2
| tsp | Oregano, dried | | 1/2
| tsp | Thyme, dried | | 1/4
| tsp | Fennel seed | | 1/4
| tsp | Coriander, ground | | 1/4
| tsp | Rosemary, dried | | 4
| each | Bay leaves | | 10
| each | Peppercorns | | 2
| tbsp | Oil, olive, extra-virgin | | 2
| tbsp | Butter, unsalted, cut | | | -- into pieces | | | Salt |
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Procedures:
| 1 | Preheat the oven to 450°F. | | 2 | Mix the oregano, thyme, fennel seed, coriander, rosemary, bay leaves and peppercorns together. | | 3 | 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. | | 4 | Bake, uncovered, until tender when pierced with a fork (about 1 hour). | | 5 | When cool enough to handle, slip off the skins. | | 6 | Quarter the beets and transfer them to a processor. | | 7 | Process the beets until coarsely chopped. | | 8 | Transfer them again to a small saucepan and stir over medium heat until heated through. | | 9 | Add the butter and stir until glossy. | | 10 | Season to taste with salt, and serve immediately. |
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