Spiced Crown Pork Roast with root veggies resting
It took a couple of days' prep time, mostly to brine the meat in the fridge but I followed this recipe in the LA Times for Spiced Crown Pork Roast with glazed Root Vegetables practically verbatim. What you see here are the beet root, celery root, turnips, carrots and rutabaga I chopped and prepared by glazing with a mix of peppercorns, cloves, cinnamon, coriander,apple cider white wine vinegar, orange zest, nutmeg, chopped parsley and chopped toasted hazelnuts. It was fun!