1/2 celery root, peeled and diced

2 parsnips, peeled and diced

3 carrots, peeled and diced

2 potatoes, peeled and diced

1/4 cup (60 ml) olive oil

Salt and pepper

1 rib roast 2.5 lbs (1.2 kg), deboned and tied back with the bones

2 tablespoons (30 ml) Dijon mustard

12 cloves of garlic, unpeeled

With the rack in the middle position, preheat the oven to 170 °C (325 °F).

In a large skillet, sauté the vegetables in half the oil. Season with salt and pepper. Remove the vegetables from the pan and set aside.

In the same skillet, brown the roast on all sides in the remaining oil, then place in a baking pan. Set the skillet aside without cleaning it, to keep the meat juices. Brush the roast with the Dijon mustard. Season with salt and pepper. Add the vegetables and garlic cloves in the pan. Bake for 50 minutes or until a thermometer inserted in the meat reads 50 °C (122 °F).

Remove the roast from the oven and place the meat on a platter. Cover with aluminum foil and let stand for 10 minutes at room temperature. Keep the vegetables in the oven (turned off). Peel and purée the garlic cloves. Set aside.

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