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Title: Roast Beef Puree - Master Chefs
Yield: 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 ea bay leaves
     10 ea peppercorns
      2 tb oil, olive, extra-virgin
      2 tb butter, unsalted, cut - into
           - pieces
      1    salt

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
: 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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