Adapted from Kosher by Design Cooking Coach by Susie Fishbein
This is a stunning dish. Save it for a special occasion or holiday meal. If you can't find sunchokes, you can substitute 1 pound of fingerling or baby Yukon Gold potatoes, each also cut in half.
1 pound sunchokes, aka Jerusalem artichokes, unpeeled, rinsed
1 large (1 pound) turnip, rinsed, unpeeled, cut into 11⁄2-inch chunks
3 yellow beets (3⁄4-pound), rinsed, ends trimmed, quartered
1 teaspoon fine sea salt
1⁄4 teaspoon black pepper
1 tablespoon olive oil
8 cloves fresh garlic, minced
2 teaspoons dried tarragon, crumbled
1⁄2 cup fresh dill sprigs, packed, chopped
2 tablespoons coarse grain Dijon or Country Dijon
1 (3-4 pound) silver tip roast, tied
1 heaping cup red seedless grapes, each cut in half
2 large shallots, peeled, cut into small dice
1 1⁄2 tablespoons red wine vinegar
1 1⁄2 cups chicken stock
Preheat oven to 375° F.
Cut each sunchoke in half lengthwise, and then the bigger pieces into fourths. Place the sunchokes, turnip, and beets in a single layer in a heavy, metal roasting pan. Sprinkle with salt, pepper, and olive oil. Toss to coat.
In a small bowl, mix the garlic, tarragon, dill, and mustard. Pat evenly over the top and sides of the roast. Set aside.
Place the roast over the vegetables. Bake, uncovered, 1 hour 45 minutes.
Remove the roast from the pan. Add the grapes, shallots, vinegar, and chicken stock to the pan, stirring or swirling to pick up the fond that the meat left behind. Return the uncovered pan with sauce and vegetables to the oven for 5 minutes. Slice the meat, place on platter, surround with the vegetables. Spoon the pan sauce over the meat.
Yield: 6-8 Servings
Recipes: Meat, Beef, Silver Tip Roast, Kosher