Roast Beef Puree
Description
This International main features Beets, with greens, stems 4 ea Bay leaves. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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trimmed, (save greens) 10 ea Peppercorns 1/2 ts Oregano, dried 2 tb Oil, olive, extra-virgin 1/2 ts Thyme, dried 2 tb Butter, unsalted,
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cut 1/4 ts Fennel seed -- into pieces 1/4 ts Coriander, ground -- Salt 1/4 ts Rosemary, dried
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Preheat the oven to 450 F (232&# 194;°C).
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Mix the oregano, thyme, fennel seed, coriander, rosemary, bay leaves and peppercorns together.
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Place the beets in a roasting pan, and
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sprinkle with the the mixture of dried spices and herbs and drizzle with olive oil to
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coat .
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Bake , uncovered, until tender when pierced with a fork (about 1 hour.) When
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cool enough to handle, slip off the skins.
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Quarter the beets and transfer them to a processor.
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Process the beets until coarsely chopped.
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Transfer them again to a small saucepan and stir over medium heat until heated through.
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Add the butter and stir until glossy.
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Season to taste with salt, and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 43.0kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 72.0mg3%
- Total Carbohydrate 9.6g4%
- Dietary Fiber 2.8g12%
- Sugars 6.8g
- Protein 1.6g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, bay, beef, beets, blending, greens, international, leaves, main, puree, roast, roasting, stems, title, vegan, vegetables
