15 February 2006
Today's picture: Pork roast & vegetables
Start the pork roast in a hot oven. When it's browned, turn the oven down to low and pour a cup or two of well-flavored broth (chicken, turkey, or vegetable) into the pan. Let it cook for at least two hours. Three is better.
Meanwhile, peel the vegetables (here, carrots, turnips, celery root, and potatoes) and cook them one kind at a time in broth until they are done. Remove them and set them aside.
When the roast is done, put vegetables all around it, make sure there's some broth in the bottom of the dish, and baste everything. There will be some fat floating on the broth, and that's a good thing. Put the dish in a very hot oven for 10 to 15 minutes or until the broth is boiling and the vegetables are browned a little on top.