Bottleneck Management: Roasted Baby Red Beet & Vanilla Sweet Potato Purée

This recipe seems extremely elaborate, but in reality, is very easy to prepare and serve. A definite way to impress your guests for the holidays.

Vanilla Sweet Potato Puree Ingredients:
2 sweet potatoes, cleaned
7 oz heavy cream
1/2 of a vanilla bean
1.5 tsp orange zest
1.5 tbsp unsalted butter
1/2 tbsp kosher salt
1/2 tsp white pepper

Steps:
1. Clean potatoes and place damp on sheet tray in oven (350 degrees) for about 1 hour; let cool for 15 minutes before peeling.
2. Over medium heat in a sauce pan, add heavy cream, vanilla bean, orange zest, salt, and white pepper. Simmer for 5 minutes.
3. Remove from heat and discard vanilla bean.
4. Place potatoes in blender, top with mixture and butter.

Roasted Baby Beets Ingredients:
1 bunch of baby beets peeled with no tops
1 tbls olive oil
1 tsp kosher salt

Steps:
1. Peel the beets and the leaves off the stem.
2. Combine beets, olive oil, and salt.
3. Cook beets in oven (375 degrees) until fork tender.
4. Pipe puree in center of plate and top with half slice of baby beet.
5. Top with micro greens.

Bottleneck, 670 West Hubbard Street (at Union Avenue); 773-789-0123.

Photo: Courtesy of Bottleneck