Roasted Rack Of Pork W/Parsnip Puree, Carmamelized Carrots And Rosemary

• 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

1. 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. 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. 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. 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
5. until tender, about 15 minutes. reserve cooking liquid.
6. 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.
7. 5. Divide parsnip puree among 6 plates and tip with a portion of carved pork. Serve with caramelized carrots.

salt, pepper, grapeseed oil, sweet carrots, garlic, rosemary, butter, parsnips, heavy cream

Taken from www.epicurious.com/recipes/member/views/roasted-rack-of-pork-w-parsnip-puree-carmamelized-carrots-and-rosemary-50172460 (may not work)