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Beet and Coriander Puree
Preparation info
8
portions- Difficulty
Medium
Appears in
By Sheila Lukins and Julee Rosso
Published 1989
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 1 cup 2 sticks
Method
- Trim the beets, leaving on 1 inch of stem. Rinse them well, but do not peel them.
- 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.
- Drain the beets, and rinse them under cold wat
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