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Recipe by: jean-edmond
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See below ingredients and instructions of the recipe
4 md Beets, with greens, stems 4 ea Bay leaves
-- 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, cut
1/4 ts Fennel seed -- into pieces
1/4 ts Coriander, ground Salt
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
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
English celebrity chef also known as The Naked Chef. BBC food television shows.
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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