Roasted Rack Of Pork W/Parsnip Puree, Carmamelized Carrots And Rosemary Recipe

Name: Roasted Rack Of Pork W/Parsnip Puree, Carmamelized Carrots And Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pound bone-in pork rack; salt; pepper; 1/4 cup grapeseed oil; 20 sweet carrots, peeled and left whole; 2 cloves garlic, smashed; 4 sprigs rosemary; 3 tbsps butter, divided; 4 medium parsnips, peeled and sliced into half inch lengths; 1 tbsp heavy cream

Servings: persons

4 pound bone-in pork rack
salt
pepper
1/4 cup grapeseed oil
20 sweet carrots, peeled and left whole
2 cloves garlic, smashed
4 sprigs rosemary
3 tbsps butter, divided
4 medium parsnips, peeled and sliced into half inch lengths
1 tbsp heavy cream

1
1. Preheat oven to 375 degrees. Season pork with salt and pepper.In a large oven-proof saute pan over hight heat, add the grapeseed oil. Sear the pork rack for 2 minutes per side.
2
2. Remove the pork from the pan, setting the meat aside and lower the heat to medium. Add carrots, garlic, rosemany and 2 tbsps of butter to pan and cook for a few minutes.
3
3. Place the pork on top of the carrots and put the whole pan into the oven. Roast to an internal temperature of 140 degrees, about 1 hour, and let rest for 15 minutes before carving or until the internal temp is 145 F,
4
4. For the parsnip puree: Put the parsnips in a pot. Add enough water to cover, bring to a boil, season with salt and pepper. Simmer partially covered
5
until tender, about 15 minutes. reserve cooking liquid.
6
5. Puree parsnips in a blender, adding 1 tbsp of butter and the cream. Add as much of the reserved water as necessary a little at a time to reach desired consistency.
7
5. Divide parsnip puree among 6 plates and tip with a portion of carved pork. Serve with caramelized carrots.

1411

kcal

Calories

Fat

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 pound bone-in pork rack, salt, pepper, 1/4 cup grapeseed oil, and more.

Yes, Roasted Rack Of Pork W/Parsnip Puree, Carmamelized Carrots And Rosemary falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Rack Of Pork W/Parsnip Puree, Carmamelized Carrots And Rosemary

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