Cherry-Glazed Pork Roast
- The process is a lot like preparing mashed potatoes. Wash and peel the carrots (or don't peel, if that's your style), and cut into one-inch chunks. Peel the rutabaga (see below), and cut into one-inch chunks.
- Put the vegetables and 1 teaspoon salt in a large saucepan with enough water to cover. Put a lid on the pan and bring to a boil over medium heat. Lower heat and simmer 30 to 40 minutes until carrots and rutabaga pieces are fork tender. Drain well, leaving the vegetables in the saucepan.
- Add the butter, in pieces, to the hot, drained vegetables and return the lid to the pan. While you're doing something else, the butter will melt.
- Once the butter is melted, add several generous grinds of fresh black pepper to the vegetables. You can either roughly mash them together with a potato masher, or just stir briskly with a stout spoon. Taste, and adjust salt and pepper, if necessary.
- Makes about 10 servings.
Note: Garnish, if desired, with celery leaves and whole, unshelled almonds.
Recipe editor Patricia Mitchell