
Pork Rib Roast with Winter Vegetables
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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