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 ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.