Pork Roast With Winter Vegetables And Mashed Potatoes - cooking recipe

Ingredients

2-3 cloves garlic, finely chopped
2 tbsp medium hot mustard
1 tsp salt
1/2 tsp pepper
1.5 kg shoulder pork
750 g pumpkin, cut into large strips
3 medium onions, quartered
500 g celeriac, cubed
500 g mushrooms, sliced
6 medium carrots, peeled and roughly chopped
3-4 None bay leaves
15 stalks parsley
2-3 tbsp olive oil
500 ml vegetable stock
3-4 tbsp soy sauce
1.5 kg potatoes, peeled and chopped
350 ml semi skimmed milk
50 g butter
1 pinch nutmeg
1 tbsp cornflour, mixed with 1 tbsp cold water

Preparation

Preheat the oven to 350\u00b0F. Mix the garlic, mustard, 1 tsp salt and 1/2 tsp pepper together in a small bowl. Rub the pork with the mustard-garlic mixture. Place in a large roasting pan. Mix together the pumpkin, onions, celeriac, mushrooms, carrots, bay leaves and 1/3 of the chopped parsley. Drizzle with oil then scatter around the meat. Roast for 45 mins then add the stock and soy sauce and continue to roast for 1 hour. Increase the heat to 450\u00b0F and roast for another 20-30 mins until the skin is golden and crispy. Add another 1/3 of the parsley 2-3 mins before finished cooking.
For the mashed potatoes, cook the potatoes in boiling salted water for 25 mins then drain. Heat the milk and butter then add to the potatoes and mash until smooth. Season with nutmeg and salt, transfer to a serving plate and keep warm.
Take the roast out of the oven and carefully transfer to a serving plate. Remove the vegetables with a slotted spoon and transfer to the serving plate. Strain the pan juices into a clean saucepan and bring to a boil. Add the cornstarch slurry and cook until thickened. Season and serve with the pork, roast vegetables and mashed potatoes.