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Name: Roast Beef Puree - Master Chefs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/4 ts Fennel seed; 10 Peppercorns; 4 Bay Leaves; 2 tb Butter, unsalted, cut; 2 tb Oil, olive, extra-virgin; Salt; 1/4 ts Coriander, ground; 1/2 ts Oregano, dried; 4 md Beets, with greens, stems; 1/2 ts Thyme, dried; 1/4 ts Rosemary, dried

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INGREDIENTS

1/4 ts Fennel seed
10 Peppercorns
4 Bay Leaves
2 tb Butter, unsalted, cut
2 tb Oil, olive, extra-virgin
into pieces
Salt
trimmed, (save greens)
1/4 ts Coriander, ground
1/2 ts Oregano, dried
4 md Beets, with greens, stems
1/2 ts Thyme, dried
1/4 ts Rosemary, dried

Servings

INSTRUCTIONS

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 Yorks Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York

NOTES

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Roast Beef Puree - Master Chefs

1/4 ts Fennel seed
10 Peppercorns
4 Bay Leaves
2 tb Butter, unsalted, cut
2 tb Oil, olive, extra-virgin
 into pieces
 Salt
 trimmed, (save greens)
1/4 ts Coriander, ground
1/2 ts Oregano, dried
4 md Beets, with greens, stems
1/2 ts Thyme, dried
1/4 ts Rosemary, dried

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 Yorks Master Chefs, Bon Appetit Magazine         :  Written by Richard Sax, Photographs by Nancy McFarland         :  The Knapp Press, Los Angeles, 1985         Chef:   Leslie Revsin, One Fifth Avenue Restaurant, New York

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Nutrition

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Serving Size: 1 Serving (28g)
Recipe Makes: 4 Servings

Calories: 74
Calories from Fat: 10 (14%)

Amt Per Serving		% DV

	Total Fat 1.2g	2 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 11.7mg		0 %
Potassium 329.8mg		9 %
Total Carbohydrate 18.7g		5 %
	Dietary Fiber 7.6g	30 %
	Sugars, other 11.1g
Protein 3g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 74

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