Roast beet puree ster chefs Recipe

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Roast beet puree ster chefs

Artist:	_	Yield:	4
Categories:	Basic Preparations, New York, North American, Puree, Vegetables	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

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.