| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Basics, Vegetables, Masterchefs, New york, 1fa |
4 |
Servings |
INGREDIENTS
| 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 |
|
: |
Written by Richard Sax, Photographs by Nancy McFarland |
|
: |
The Knapp Press, Los Angeles, 1985 |
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 York's Master Chefs, Bon Appetit Magazine
Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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