Julee Rosso, Sheila Lukins

Beet and Coriander Puree

Preparation info

  • 8

    portions
    • Difficulty

      Medium

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Coriander and cider vinegar add just the right amount of sweetness and tang to this ruby purée. Serve this vegetable alongside carrot purée to accompany roasted game birds and rabbit.

Ingredients

  • 3¾ to 4 pounds tender young beets
  • 1 cup (2 sticks) unsalted butter

Method

  1. Trim the beets, leaving on 1 inch of stem. Rinse them well, but do not peel them.
  2. Place the beets in a large saucepan, cover with cold water, and bring to a boil over high heat. Reduce the heat, cover the pan, and simmer until the beets are very tender, 50 to 60 minutes. Add additional water if necessary.
  3. Drain the beets, and rinse them under cold wat