Submitted by editor
Everyone has their own take on roasted vegetables: this is Chef Rob Feenie's. His secret? Seared pork trimmings. You'll need to substitute butter or local oil for the olive oil, but other than that, you're good to go with this classic late-winter/early-spring side dish.
Courtesy of Rob Feenie, New Classics With Rob Feenie (Food Network Canada)
6 servings
3 parsnip, peeled
2 carrots, peeled
1 turnip, peeled
1 rhutabaga, peeled
1 celery root, peeled
12 garlic cloves
Pork trimmings
Olive oil
1. Preheat oven to 425 degree Fahrenheit.
2. Cut parsnips, carrots, turnip, rhutabaga and celery root into equal size pieces.
3. Add all remaining garlic cloves and pork trimmings to roasting pan.
4. Coat with olive oil.
5. Season with salt and pepper.
6. Place roasting pan on stove top.
7. Over medium heat, brown vegetables.
8. Place seared pork trimmings on top and place in oven.
9. Cook until golden brown and fork-tender, between 40 and 60 minutes.
10. Remove trimmings and reserve for jus.
11. Place vegetables on platter.
Please note that these recipes for the 100 Mile Challenge have been provided by users who may not be professional cooks. Food Network Canada has not tested these recipes and therefore cannot make any representation as to the results.
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