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Porketta Roast with Root Vegetables and Gravy
Serves 8
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Ingredients:
| 2 parsnips or turnips, sliced into 1/2-inch pieces or 1 small rutabaga,diced |
| 1 large onion, large dice |
| 1 medium fennel bulb, stems removed and sliced |
| 3 large carrots, sliced |
| 3 ribs celery, sliced |
| 4 cloves garlic, minced |
| 1/4 cup extra-virgin olive oil |
| Sea salt, to taste |
| Freshly ground pepper, to taste |
| 1/4 cup butter |
| 1/4 cup flour |
| 2 cups chicken or beef broth |
| 1 cup white wine |
| 1 tsp dried Italian seasoning herbs |
Directions:
- Preheat oven to 350 degrees F.
- In a large bowl, toss all vegetables together with olive oil and sprinkle with salt and pepper. Grease a large shallow roasting pan and spread prepared veggies on bottom. Place roast on top and roast 30 minutes, covered.
- Remove cover and roast another 30 minutes or until internal temperature reads 150 to 155 degrees F * Let roast rest 5 to 10 minutes before slicing.
- While roast is resting, make pan gravy. Remove vegetables with slotted spoon, keep warm. Using roasting pan with drippings, place over high heat and add butter to pan. Sprinkle with flour and whisk in and cook 2 minutes. Add broth and wine and Italian seasoning and bring to a boil. Season to taste with salt and pepper and serve with roast and veggies over Parmesan Smashed Potatoes.
| Course: | Dinner |
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