Roasted turnip, zucchini, squash, cauliflower, carrots. Brown, sweet, good to eat by themselves or as a side with fish or meat. Cut a large turnip into 1″ chunks. Cut off florets of 1 large head of cauliflower. Slice squash into 1″ lengthwise halves. Carrots peeled and cut into wedges lengthwise or if small, whole. Place on a cookie sheet. Drizzle with olive oil, cracked black pepper. Put in oven and turn to 400 degrees. Take out when oven hits that temp. They should be tender and sweet.
It’s Fall. Time again for fan fave.
Slow braise on top of the stove. 2-3 lb. pork loin roast, bone-in. Cut slits in the fat side of the roast and insert sliver of fresh garlic and a couple whole black peppercorns in each. Push them into the slits. Brown roast on all sides in olive oil on high heat in a large stock pot. Remove to a plate. Into the stockpot, add chopped leek, small onion, celery greens, carrot, parsnip for a mirepoix bed. Brown. Add a few more peppercorns. Pour in 1 cup broth, stir vegetables, put roast on top, cover and turn to lowest/simmer for 1 1/2 hours.
Add 3-4 coarsely chopped carrots, celery stalks, quartered onions, 6-8 small red potatoes, or quarter 3 large. Season with a little dried thyme, salt to taste. Cover and simmer for another hour or until vegetables are cooked but not mushy. Turn off and heat up when ready to eat, or serve right away.
Options. I sometimes use white wine with broth, but never too much liquid, about a cup or two total. A chopped parsnip is also good with the carrots and other vegetables. Chopped turnips can be substituted for the potatoes. Fresh garden peas can be added 15 minutes before serving.