Root Vegetables (Part 2)

Herb-Roasted Pork Tenderloin with Root Vegetables

Serves 4

• 2 (1-pound) pork loins

• 1 red onion, halved and quartered

• 2 parsnips (1 pound), medium diced

• 2 sweet potatoes (1 pound), medium diced

• 1 bushel radishes, halved

Marinade

• 2 tablespoons Dijon mustard

• 4 tablespoons maple syrup

• 1 teaspoon garlic powder

• 2½ teaspoons salt

• 1 tablespoon chopped parsley

• 2 sprigs oregano, chopped

• ¼ cup oil

Preheat oven to 350 degrees F.

In a designated marinating dish, combine the marinade ingredients. Add in the remaining ingredients, tossing the root vegetables in the marinade to coat and lathering the tenderloins. Cover the container and let it rest in the refrigerator for a minimum of 2 hours, or overnight for the best flavor.

After marination, tie the 2 pork loins together with kitchen twine for even cooking. In a sauté pan, sear the outside of the pork over moderately high heat.

Transfer the pork to a baking sheet along with the root vegetables. Place the sheet in the oven and roast until the pork reaches an internal temperature of 145 degrees F for medium well (approximately 35 to 40 minutes), 155 degrees F for well done, and 165 degrees F for extra well done. Let the meat rest at room temperature for 5 minutes before cutting and serving.

Root Vegetable Au Gratin

Serves 4

• 1 tablespoon butter

• ⅓ cup (2 ounces) minced onion

• 4 cloves garlic

• 1½ cups heavy cream

• 1 teaspoon lemon juice

• ¼ teaspoon nutmeg

• ½ teaspoon salt

• 1 cup (4 ounces) pepper jack cheese, grated

• 1 (6-ounce) parsnip, thinly sliced

• 4 (6-ounce) petite waxy purple potato, thinly sliced

• 1 (6-ounce) celery root, halved and thinly sliced

• 1 (6-ounce) sweet potato, thinly sliced

Preheat the oven to 350 degrees F.Preheat a cast-iron skillet or oven safe pan over moderate heat. Melt the butter, then add the onion, tossing it in butter to coat. Caramelize the onion, sautéing until golden brown. Add the garlic and cook for an additional 2 to 3 minutes or until aromatic. Add heavy cream, lemon juice, nutmeg, salt, and pepper jack cheese. Bring to a simmer and let cook for 7 minutes, stirring frequently to prevent scorching and reducing to sauce consistency. Remove from heat and reserve 1 cup of the sauce in a separate bowl. Arrange the sliced root vegetables in the pan with the remaining sauce. Gently push down on the vegetables once they are all arranged to allow the sauce to penetrate between the layers. Evenly pour and spread the reserved cup of sauce on top of the arranged vegetables. Place the pan into the preheated oven to bake until the top begins to brown, approximately 35 minutes. Serve warm.

Carrot Cake Cookies

Makes 24 Cookies

• 1 cup (2 sticks) unsalted butter
• ¾ cup brown sugar
• ¾ cup granulated sugar
• 2 large eggs
• 1 cup (4 ounces) raisins
• 1 teaspoon vanilla extract 1
• teaspoon coconut
• rum (optional)
• 1 teaspoon pineapple juice
• 1 tablespoon pineapple pulp
• ½ cup (1.8 ounces) grated carrot
• 1 teaspoon cinnamon
• 2½ cups (340 grams) flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup prepared or store-bought cream cheese frosting
• ¼ cup chopped walnuts
• ¼ cup toasted coconut flakes

Preheat oven to 375 degrees F.Using a stand or hand mixer, cream together the butter and brown and white sugar. Add the eggs, raisins, vanilla, coconut rum (if desired), pineapple juice and pulp, and grated carrot, mixing to combine. In a separate bowl, sift together the flour, baking soda, cinnamon, and salt. While mixing, slowly add the dry ingredients until fully incorporated. Divide the dough into 24 equal portions. Roll the portions into balls and place on a parchment-lined baking sheet, then into the oven to bake for 6 to 7 minutes. Let cool fully before frosting and topping with chopped walnuts and toasted coconut flakes.