INGREDIENTS:1 center cut of rack of pork (eight to ten ribs), frenched 1 Tbsp. grated lemon rind 1 Tbsp. black pepper, coarsely ground 1 Tbsp. fresh minced thyme 1 Tbsp. fresh minced sage 1 Tbsp. ground coriander seeds 1 Tbsp. ground fennel seeds 2 Tbsp. olive oil 1 cup white wine 4 Tbsp. balsamic vinegar 1 cup waterGratin of Parsnips and Potatoes: 1 lb. parsnips, peeled, sliced 1/8-inch thick, parsnip peelings well washed. Set aside. 1 lb. Yukon gold potatoes, well washed 1 cup heavy cream ...
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