Boldly flavored and colorful on the plate, this dish pairs carrots with salsify — a woefully underappreciated, delicious root vegetable — to make a filling main course, perfect for an autumn or wintertime dinner for a crowd.

Ingredients:-

• 4 cups water
• 1/2 lemon
• 1/2 pound salsify
• 1 pound carrots
• 1 pork tenderloins, trimmed of fat
• Sea salt
• Freshly ground pepper
• 3 Tbsp extra-virgin olive oil
• 1/2 cup drained canned chickpeas, rinsed and blotted dry
• 1/2 cup fresh orange juice
• 1/2 cup water
• 2 Tbsp unsweetened dried cranberries - I used rhubarb
• 1 Tbsp firmly packed light brown sugar
• 1 star anise pod
• 1/4 tsp pimentón (Spanish smoked paprika)
• 1 Tbsp butter
• 1 Tbsp finely chopped fresh flat-leaf parsley
• 1 Tbsp finely chopped fresh oregano

Method:-

• Preheat oven to Gas Mark 6.
• Pour the water into a bowl and squeeze in the juice from the lemon. Trim and peel the salsify, cut into 3/4-inch lengths, and immediately drop into the lemon water to prevent discolouration. Drain the salsify and blot dry with paper towels immediately prior to cooking.
• Peel and cut the carrots to match the size of the salsify pieces. Set aside.
• Season the pork generously with salt and pepper. Quickly brown the tenderloin slices on a high heat. Set aside.
• Add the salsify to the pan and sauté, stirring frequently, for 3 minutes.
• Add the carrots and continue to sauté, stirring frequently, until the carrots and salsify are browned at the edges, about 5 minutes longer.
• Add the chickpeas and 1/2 tsp salt and stir for 1 minute longer.
• Place the pan in the oven for 10 minutes.
• Remove the pan and vegetables over medium heat. (Remember that the handle is hot.) Add the orange juice, water, cranberries, brown sugar, star anise, pimentón, and 1/4 tsp pepper and mix well.
• Bring to simmer and cook, stirring occasionally, until the sauce is reduced by half, about 3 minutes. Stir in the butter, parsley, and oregano. Taste and adjust the seasoning.

Note:-

Makes 6 to 8 servings