In addition to the familiar carrots and onion, I used some parsley root.
This was my first time cooking with it. I found it at a grocery store in Chicago and, never having seen it available in Madison, I bought a bunch. The store had celery root (celeriac) as well and I bought some but I am told it can be found at Woodman's.
The roast marinated overnight in the beer with the vegetables and seasoning which included bay and juniper berries. I've really grown to like the pungent sharpness of juniper. (In cooking, that is. I've been a fan of gin for some time.) I suspect that it was a much more common spice, especially here in Wisconsin, back in the day as it has a reputation for seasoning wild game very well. That and Northern Europeans are the juniper's biggest fans.
There's the final product: pot roast in beer with boiled potatoes and green beans. All swimming in gravy.
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