Recipe 113

Name:

Recipe name and category: Harvest Roast, Entrée

No. of servings:

Preparation time:

Recipe ingredients and directions:

3 – 5 lb pork roast (you can also use beef)

select 4 to 6 “hard” vegetables (potatoes, beets, carrots, turnips, squash, etc.)

¼ cup olive oil

1 onion, sliced in “long slices”

1 clove garlic, minced or crushed

Herbs de Provence or Pistou (see recipe below for Pistou)

Preheat oven to 350°.

Cut 4 to 6 types of vegetables in 1 – 2 inch chunks. (I’ve used carrots, several types of potatoes, and beets together or turnips, beets and potatoes and squash, it is really up to your taste and what your family eats.)

In large roasting pan, place pork roast in center. Then place vegetables around roast. Place onion strips on to of roast and sprinkle minced or crushed garlic over roast. Pour Herbs De Provence or Pistou over roast and vegetables and then drizzle olive oil over all contents (if you use a larger roast you may need to add olive oil).

Cook until vegetables are tender. Approximately 2 to 2-1/2 hours (less in convection oven which may also be used). Serve hot.

Pistou:

Large pinch of coarse salt 4 cloves large garlic

Freshly ground pepper to taste large handful of basil leaves

¼ cup freshly grated Parmesan cheese ¾ cup olive oil

Put the salt, pepper, garlic and basil in large mortar and pound until everything is reduced to a liquid paste. Add ½ cheese and pound mixture to a stiff paste.

Dribble in ½ of the olive oil stirring paste until it becomes liquid than alternate adding cheese and olive oil until you are pleased with the consistency.

Recipe source:

Recipe anecdote: This started as a roast recipe from my mother but the herb was parsley. Then I changed it to herbs de Provence. After our visit to France a few summers ago I tried the Pistou recipe with it and it added a certain texture to the vegetables that was unique. So I alternate. This a great recipe to use when you have guest coming and want to spend time with them before dinner or something going on during the afternoon and need a great meal ready when you get home. I have added the Focaccia and dessert I serve with this.