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

Preparation

  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. 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. 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. 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 until tender, about 15 minutes. reserve cooking liquid.

  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.

  6. Divide parsnip puree among 6 plates and tip with a portion of carved pork. Serve with caramelized carrots.