I had a roast.
I am in the mood to cook.
I am ready to try new recipes in 2015.
1 pork roast (mine was still partly frozen)
*) Place roast in a deep large casserole dish (I use my pampered chef lasagna dish)
or small roasting pan
1-2 cups rhutabaga cubed (turnip)
*** I always cube my turnip small to ensure it cooks right through!
1-2 cups carrots (diced, cubed, mini, shredded or chopped)2-3 cups potato (diced, cubed or sliced)
1 onion (pureed, diced, or sliced)
*) place this mix of veggies around the roast in the casserole dish.
(Corn, parsnips, frozen peas and celeriac could be added if your family likes them)
2 tbsp of onion/garlic flakes
*) sprinkle these flakes on the veggies.
2 cups of broth (chicken, beef or vegetable)
*) pour over veggies
1/4 jar of apricot jam or orange marmalade
1/2 cup of pepper diced (we used yellow but any kind of pepper will work - spicy, red, green)
1 cup warm water
2 tbsp black pepper
*) In a mixing bowl, add these four ingredients and stir well and pour over just the meat.
*) now cover the casserole dish with its lid or with tinfoil.
*) bake at 300 for 3-4 hours.
This was fantastic.
ALTHOUGH, the meat did not get much of the flavour.
I would do this as JUST a veggie casserole!!!!!
The flavours went right through the veggie mix and the carrots were sweeter, the potato received the most citrus flavour, and the turnip took on a peppery flavour.