Roasted Pork with Parsnips and Celeriac

Last summer we got a late planting of parsnips done, with plans to overwinter them for spring digging. This weekend I harvested them all. Because they were planted late (around July 1), they were fairly small, but what a treat to be getting food from the garden right now! Here's what I did with them all last night, along with local celeriac and pork from Bostrom's Farm.

3 large cloves garlic, minced
2 tsp ground or crumbled dried sage
1 tsp salt
Freshly ground pepper to taste
6 cups cubed celeriac and parsnips
Olive oil
2 lbs pork shoulder chops

Preheat the oven to 425 degrees.

Combine the garlic, sage, salt, and pepper and mix well into a sort of paste.

Place the parsnips and celeriac in a roasting pan that will also hold the pork. Toss with about 2 Tbsp of olive oil and 1-2 tsp of the garlic mixture. Roast for about 30 minutes.

While the vegetables start to roast, rub the pork all over with the remaining garlic mixture. After the vegetables have roasted for 30 minutes, stir them and add the pork to the pan, nestling it in. Return the pan to the oven and roast for an additional 15 minutes, until an instant-read thermometer inserted into the pork reads 145-150 degrees. Let the meat sit for a few minutes before serving.

Serves about 4.