When you Google the words, "pot roast," you get 18,100,000 results. You would think something so popular would have morphed over the years to something with a slightly more palatable title. It's like the word "home," or "baseball" in terms of the images it conjures up, and yet the name of it sounds like something you would find at the bottom of a large drum of animal remains.
I suppose this isn't the arena to whine about it, but just in case you agree I believe we should rename it. A couple of my suggestions include "Delectable Roast," or "Super-Nummy Roast." What else would you call something that after a slow cooking process with herbs, broth and other aromatics simple melts in your mouth and fills your home with the smell of comfort, safety and happiness?
You know me. I can't do anything by the book. So I used some root vegetables for inspiration and came up with something that is more like "Regal Roast." By using the much maligned turnip, the beautiful and misunderstood leek, and then creating a rub and braising broth with coriander, paprika and cinnamon, I think I transcended the usual Sunday Dinner meal; at least my company thought so. By playing with a little some colorful sweet potatoes, I added some dollops of sweet potato puree to round out the presentation.
Check out the photos and recipe below. Tell me what you think it should be named, after you finish cleaning your plate that is.
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Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style centers around a love for combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.