Tuesday, September 19, 2006

On A Recipe Roll - Roasted Root Vegetables

Roasted Root Vegetables
3 parsnip, peeled
2 carrot, peeled
1 medium-sized turnip, peeled
1 medium-sized rutabaga, peeled
1 medium-sized celery root, peeled
12 garlic, cloves
pork, trimmings
olive oil

Preheat oven to 425 degree Fahrenheit.
Cut parsnips, carrots, turnip, rutabaga and celery root into equal size pieces.
Add all remaining garlic cloves and pork trimmings to roasting pan.
Coat with olive oil.
Season with salt and pepper.
Place roasting pan on stove top.
Over medium heat brown vegetables.
Place seared pork trimmings on top and place in oven.
Cook until golden brown and fork-tender.
Remove trimmings and reserve for jus.
Place vegetables on platter.

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