Horseradish Crusted Delmonico Roast with Rutabaga and Fennel Mash
This roast was always a standard on yom tov; my mom would throw some onions over it with a splash of red wine. Just the smell of this in the oven can bring back the sentimental childhood memories of pre-Pesach cooking. We’ve swapped the onions for some shredded horseradish here, making this the perfect way to use the horseradish left over from your seder.
Ingredients
1 (4-pound) delmonico roast, at room temperature
2 tablespoons olive oil
1 tablespoon salt
½ tablespoon cracked black pepper
1 egg white
1-2 cups shredded horseradish
Preparation
Preheat oven to 275°F.
Rub olive oil all over roast and season generously with salt and pepper.
Whip egg white until stiff.
Lather roast with whipped egg white. Roll in shredded horseradish so the whole roast is completely covered.
Roast for 2 hours for medium-rare.
If making in advance, reheat gently in a low-temperature oven to avoid overcooking. Serve with rutabaga and fennel mash.
Rutabaga Mash:
1 rutabaga, peeled
¼ cup olive oil
Salt, to taste
Bring a pot of salted water to a boil, then add rutabaga and simmer until fork-tender. Drain, then blend in a high-powered blender while slowly drizzling olive oil in to achieve desired consistency. Season with salt, to taste.
Fennel Mash:
2 bulbs fennel
1 turnip, peeled
¼ cup olive oil
Salt, to taste
Bring a pot of salted water to a boil, then add fennel and turnip and simmer until fork-tender. Drain, then blend in a high-powered blender while slowly drizzling olive oil in to achieve desired consistency. Season with salt, to taste.