This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Roast Beet Puree
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- #57743
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
4 medium beets, stems trimmed
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon fennel seed
1/4 teaspoon ground coriander
1/4 teaspoon dried rosemary
4 bay leaves
10 peppercorns
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, cut into pieces
salt
directions
Preheat the oven to 450 degrees 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. 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.
added by
GourmetFoodie
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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