Porketta Roast with Root Vegetables and Gravy

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Serves 8

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Ingredients:

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2 parsnips or turnips, sliced into 1/2-inch pieces or 1 small rutabaga,diced+ Add to Shopping List

1 large onion, large dice+ Add to Shopping List

1 medium fennel bulb, stems removed and sliced+ Add to Shopping List

3 large carrots, sliced+ Add to Shopping List

3 ribs celery, sliced+ Add to Shopping List

4 cloves garlic, minced+ Add to Shopping List

1/4 cup extra-virgin olive oil+ Add to Shopping List

Sea salt, to taste+ Add to Shopping List

Freshly ground pepper, to taste+ Add to Shopping List

1/4 cup butter+ Add to Shopping List

1/4 cup flour+ Add to Shopping List

2 cups chicken or beef broth+ Add to Shopping List

1 cup white wine+ Add to Shopping List

1 tsp dried Italian seasoning herbs+ Add to Shopping List

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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Rate this Recipe

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.

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Porketta Roast with Root Vegetables and Gravy

Serves 8

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