Vegetable Side Dishes

LA Times food editor Russ Parsons shares his favorite vegetable side dishes. His latest book is How to Pick a Peach.

Spiced Crown Pork Roast with Glazed Root Vegetables

Total time: 3 hours, 40 minutes, plus brining time

Servings: 6 to 8

Note 1: The glazed vegetables are used here as a stuffing, but they can also be prepared separately.

Note 2: The pork should be brined for at least two days. Failing that, season it generously with salt and pepper and follow the remainder of the recipe as written. Crown pork roasts are available by advance order at most supermarkets.

• 1/3 cup salt

• 2 tsp whole black peppercorns

• 5 whole cloves

• 1 tsp coriander seed

• 1 (3-inch) stick cinnamon

• 2 cups apple cider

• 1 (8-lb) crown pork roast

• 5 lbs mixed root vegetables (parsley root, carrots, turnips, celery root and rutabaga)

• 6 Tablespoons butter

• 1 1/2 tsp salt

• 3/4 tsp sugar

• 1/3 cup dry white wine

• 1 Tablespoon apple cider vinegar

• 1/2 tsp ground cloves

• 1 tsp grated orange zest

• Generous grating of nutmeg

• 2 Tablespoons chopped parsley

• 1/3 cup chopped toasted hazelnuts

Turnip and Potato Gratin

• 1/2 clove garlic

• Butter

• 2 large boiling potatoes, peeled

• 6 turnips, peeled

• 2 tsp salt

• 1 1/2 cups whipping cream

• 3 ozs Gruyere or Comte cheese, grated or sliced

Southern Comfort Soup

Servings: 6

Note: The mixed leafy greens can include mustard, kale, collard, beet and turnip greens as well as chard. One-half pound yields 8 cups coarsely chopped.

• 4 cloves garlic, minced

• 2 Tablespoons olive oil

• 1/2 lb (about 8 cups) mixed leafy greens, stemmed and coarsely chopped

• 3 cups vegetable or chicken stock diluted with 3 cups water

• 2 tsps salt

• 3/4 cup jasmine rice

• 1 1/4 cups water

• 1 1/2 tsps Sherry vinegar

• Black pepper

• 3 Tablespoons grated Parmigiano-Reggiano

Music break: Spy Breaker by West One UK Library