• 4 medium to large parsnips
  • 1 1/2 pounds potatoes, scrubbed and sliced
  • 4 pears, firm
  • Extra-virgin olive oil
  • Handful fresh thyme
  • 8 to 10 garlic cloves, skins left on
  • Salt and freshly ground black pepper
  • 1 lemon, zested
  • 4 pork chops

Un omaggio a Jamie Olivier, the naked chef, e’ sua questa ricetta gustosissima…

Scalda il forno a 180°C. Scalda una teglia larga nel forno mentre prepari le verdure. Lava e sbuccia le pastinache (lunghe radici, bianche e carnose, dal sapore acidulo, consumata come ortaggio dopo la cottura) e tagliala in quarti per la sua lunghezza, così come le patate e le pere. Dopo averle asciugate con carta da cucina sistemale nella teglia ad arrostire, condite con un filo d’olio d’oliva , timo, aglio tritato sale e pepe. Cuoci in forno per 5 minuti.Intanto spalma le costolette con un emulsione di limone,olio d’oliva e timo e poi aggiungile alla teglia nel forno. Cuoci per 30 minuti fino a quando la carne è tenera e le verdure sono dorate.
Buon Appetito!

A tribute to Jamie Olivier, the naked chef, the creator of this gorgeous recipe…

Preheat the oven to 425 degrees F. Place a large tray in the oven to heat while you prepare your vegetables. Wash and slice the parsnips into quarters lengthwise then slice the scrubbed potatoes into 1/2-inch thick pieces and wash and slice into quarters lengthwise and add to the roasting tray. Dry them with kitchen paper, then place the parsnips, pears, and potatoes in a bowl and coat lightly with olive oil. Add some chopped or pounded thyme, all the garlic cloves, salt and pepper. Then place in the hot tray to cook in the oven for 5 minutes.
While the vegetables are in the oven, rub some thyme, lemon zest and seasoning onto the chops. Place them in the tray with the parsnips and potatoes and add the pears. Cook for around 30 minutes until the meat is tender and the vegetables are golden brown.

Happy Meal!