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Medley
of Fall Vegetables
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| M. |
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| 6
fingerling potatoes, cut into quarters |
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1
Asian pear, cored, cut into quarters, each quarter cut in half
(substitute Bosc pears) |
| 3
shallots, roughly chopped |
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2
tsp. chopped fresh thyme |
| 2
tbsp. melted butter |
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1
tbsp. olive oil |
| Salt
and fresh ground black pepper |
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6oz.
fresh chanterelle mushrooms, cut in half (substitute brown crimini
mushrooms) |
| 2
tbsp. apple cider vinegar |
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| M |
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| In
a large bowl, combine the potatoes, pear, shallots, thyme, butter
and olive oil and toss to mix.
During
the last 45 minutes that the pork is roasting, add the potato
and pear mixture to the bottom of the roasting pan.
When
the pork is done, remove it from the oven. Place the pork
on a cutting board and let it rest for 10 minutes before carving.
Add the chanterelles and apple cider vinegar to the vegetables
in the roasting pan. Return the roasting pan to the oven and
cook the vegetables for the 10 minutes the pork roast is resting.
Place
the vegetables and roasting pan juices on a large serving
platter. Carve the pork roast into slices and place them on
top of the vegetables. Serve family style.
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