Pork Rib Roast with Winter Vegetables

Name: Pork Rib Roast with Winter Vegetables
Yield: 5 servings
Ingredients: Bone In Pork Rib Roast; Uncured Bacon; Pork Belly; New Potatoes; Carrot; Turnip; Parsnip; Dried Bay Leaf; Thyme Sprig; Rosemary Sprig; Olive Oil; Salt; Freshly Ground Black Pepper; Italian (Flat Leaf) Parsley Bunch; Tarragon Leaf; Dijon Mustard; Capers; Olive Oil; White Wine Vinegar; Anchovy; Salt; Freshly Ground Black Pepper

Macheesmo

Serves: 5 Save

Ingredients (20)

1 pork rib roast. One rib per person.
10 ounces uncured bacon. If you can get pork belly, give it a shot.
2 pounds new potatoes, scrubbed and washed
3 large carrots, peeled and chopped into 1 inch sections
3 turnips, peeled and quartered
3 parsnips, peeled and chopped into 1 inch sections
6 bay leaves
12 thyme sprigs (apprx.)
12 rosemary sprigs (apprx.)
2 Tablespoons olive oil
Salt and pepper
Italian Salsa Verde:
1 large bunch Italian parsley (probably 2 cups)
6 - 10 Tarragon leaves
1 Tablespoon Dijon
2 Teaspoons capers
2 Tablespoons olive oil
1 Tablespoon white wine vinegar (I used balsamic and added a dash of white wine. Worked out.)
1 - 2 anchovies (optional)
Salt and Pepper