The weather is chilly, dare I say frigid, in most of our country in the cold, cold January of this year and the glory and bustle of the Holidays are over. The time for waiting out the winter has come. I love this time of year though, as time seems to slow, almost to a standstill. The frost collects on the windows, the snow on the ground and long shadows stretch from the skeletons’ of trees. The canned goods of summer pop open and fill pots and pans with memories of sun, heat and blossoms. I light the candles around the house; welcoming their warm light into my home and sip hot tea, settling in for the early nights and evenings of day dreaming. These twilight evenings seem to beg for quiet evenings at home, building a fire, bundled in a favorite blanket or sitting down for a warm dinner with family and friends.
One of my favorite things to make this time of year is a roast with root vegetables. Really relishing in the flavors of the season. You may think these dinners take time and skill but you couldn’t be more wrong. Today I want to share with you a roast dinner anyone can make to warm up your stomach, heart and home on these midwinter nights. The best part of this meal is that it only takes 40 minutes to make after you preheat your oven. So turn up the oven and settle in for a night around the table filling your heart with joy and laughter and your heart full of warmth.
YOU WILL NEED
- 1 top or bottom round beef roast, tied
- Coarse salt
- Grape seed oil or other high heat oil
- Freshly ground pepper
- 2 Tablespoons vegetable oil
- 1 Cup pearl onions halved
- 1 Cup sour cream
- 1/4 Cup fresh horseradish
- 2 large parsnips – cut into chunks about the size of the potatoes
- 2 Cups fingerling potatoes
DIRECTIONS
Preheat oven to 375 degrees and set potatoes and diced parsnips in large pot of water on high heat.
