Pork Rib Roast with Winter Vegetables

Ingredients (20)

• 1 pork rib roast. One rib per person.
• 10 ounces uncured bacon. If you can get pork belly, give it a shot.
• 2 pounds new potatoes, scrubbed and washed
• 3 large carrots, peeled and chopped into 1 inch sections
• 3 turnips, peeled and quartered
• 3 parsnips, peeled and chopped into 1 inch sections
• 6 bay leaves
• 12 thyme sprigs (apprx.)
• 12 rosemary sprigs (apprx.)
• 2 Tablespoons olive oil
• Salt and pepper
• Italian Salsa Verde:
• 1 large bunch Italian parsley (probably 2 cups)
• 6 - 10 Tarragon leaves
• 1 Tablespoon Dijon
• 2 Teaspoons capers
• 2 Tablespoons olive oil
• 1 Tablespoon white wine vinegar (I used balsamic and added a dash of white wine. Worked out.)
• 1 - 2 anchovies (optional)
• Salt and Pepper