Recipe - Roast Beef Puree - Master Chefs

4 md Beets, with greens, stems
trimmed, (save greens)
One half teaspoon Oregano, dried
One half teaspoon Thyme, dried
One fourth teaspoon Fennel seed
One fourth teaspoon Coriander, ground
One fourth teaspoon Rosemary, dried
4 Bay leaves
10 Peppercorns
2 tablespoon Oil, olive, extravirgin
2 tablespoon Butter, unsalted, cut
into pieces
Salt

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
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini