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home > recipes > sauces and condiments > beet and pear puree
from US 3 medium beets 5 ounces unsalted butter 1/2 cup minced Vidalia onions 1 1/2 Bosc pears - peeled, cored and minced 2 teaspoons white sugar 3 tablespoons cranberry vinegar 1/4 teaspoon salt Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a roasting pan. Bake for 45 minutes to 1 hour, or until tender. Set aside to cool. Melt butter in a large skillet over medium heat. Stir in onion, pears, sugar, and vinegar; cook, stirring frequently, for 20 minutes. When the beets are cool enough to handle, peel and coarsely chop. Puree onion mixture in a food processor with metal blade. Add salt and 1/2 of the beets; pulse 4 to 5 times. Add remaining beets, and pulse 2 to 3 times.

Beet and Pear Puree


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list all recipes for SAUCES (340)
list all recipes by AMANDA (175)


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(posted November 20, 2009)

from US

3 medium beets
5 ounces
unsalted butter
1/2 cup minced Vidalia onions
1 1/2 Bosc pears - peeled, cored and minced
2 teaspoons white
sugar
3 tablespoons
cranberry vinegar
1/4 teaspoon
salt

Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a roasting
pan. Bake for 45 minutes to 1 hour, or until tender. Set aside to cool.

Melt butter in a large skillet over medium heat. Stir in onion, pears, sugar, and vinegar; cook, stirring frequently, for 20 minutes.

When the beets are cool enough to handle,
peel and coarsely chop.

Puree
onion mixture in a food processor with metal blade. Add salt and 1/2 of the beets; pulse 4 to 5 times. Add remaining beets, and pulse 2 to 3 times.



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