As you would imagine, my kitchen remodel has sort of consumed me ever since we closed on the house. Before, really. It started when we first saw it. I would day dream the day away thinking of cabinets, appliances, tile and faucets. My co-workers over the last several months, Amber and Fern, had to put up with this, my running off in the middle of the day to meet my cabinet maker or electrician. Having deliveries sent to the office (I wouldn't want my new hanging fixtures for over the sink and in the breakfast room to be just sitting on the front porch all day, would I?) Spending lunch breaks looking at granite for the counters and debating drawer pulls. The whole time this was going on, it was common that they would ask (well threaten, really) to be invited over for dinner once it was done. I assured them that they would be, I just had a few more things to do to make it presentable for guests. First the subway tile for the backsplash needed to be installed. The hanging fixtures needed to be hung. I wanted to get six matching dining room chairs and I needed to finish painting the cabinets.
2 tablespoons fennel seeds
(for the braise)
Spoon the pork onto a large platter and pour over the reduced sauce. Scatter the gremolata coated pan-roasted root vegetables over the top of the pork and then sprinkle with the remaining gremolata. Serve with a hot bowl of creamy polenta.
Okay so observation number one: It turns out that turnips are kind of really good. More that beets, but not as much as rutabagas, turnips have such a geriatric reputation. So not sexy. And yet they are surprisingly great. Especially when they are pan-roasted like this along with carrots and parsnips. The edges get crisp and charred and the insides stay tender. Glazed with butter and then tossed with the bright, fresh, garlicky gremolata, this trio of root vegetables prove themselves to be a worthy companion to the braised pork.