Pork Rib Roast with Winter Vegetables

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

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Directions

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