Rub the pork roast with salt, pepper or steak seasoning and Italian herbs. Grease a mold with olive oil. Place the roast in the mold. Wash and clean the vegetables.
Roughly dice the onions, chop the carrots, halve the mushrooms. Add to the roast in the baking dish. Let it stew slowly in the oven at 150-160°C on the middle shelf. Half an hour before serving, take out the roast, deglaze the vegetables with the beer. Put the roast back in. Cover everything with foil and put it back in the oven. In the meantime, peel the sweet potatoes, cut into slices about 2 cm thick.
Boil in salted water (or with stock cube, tastes better) for about 15 minutes until soft. Drain, mash, season with butter, possibly aromatics and some garlic.
Fold in the spring onions (cleaned and cut into rings). Peel the parsley roots, cut them in half lengthwise and cook together with the sweet potatoes until half done (fork test). Remove and grill in oven (rack) until tender. Brush with butter, season with aromatics or salt, black pepper or garlic if desired.
It is actually enough to sprinkle a little salt and pepper, as the parsnips have a delicate flavor of their own that should not be overpowered. Before serving, put the braised vegetables with the gravy in an extra bowl and serve as a side dish. Serve with boiled potatoes.
It sounds quirky, I admit, but it really does taste fantastic! I usually add a few extra scallions on top of the mashed sweet potatoes for visual appeal. Even though it’s calories, please don’t skimp on the butter with the parsley roots. They’ll taste weird otherwise and the flavor won’t develop properly.
