KosherEye.com
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.
Ingredients:
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
Directions
Preheat oven to 375
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