Why Vampires Hate Garlic - A Transylvanian Recipe from 1580

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes provide more nutrients and fiber.

Wash and dry the roast.

Rub the roast with one teaspoon of salt and black pepper.

If the roast isn't tied, tie it with twine to hold its shape.

Heat two tablespoons of olive oil in a Dutch oven or large pot over medium-high heat.

Brown the roast on all sides for 8-10 minutes, then remove it and set it on a plate.

Add diced parsley root or parsnips, torn parsley leaves, chopped onion, and remaining salt to the pot, cooking until onions are tender, about 8-10 minutes.

If the mixture looks dry, add more olive oil.

Pour in water to deglaze the pot, scraping down any brown bits.

Add the roast back into the pot with any juices, ensuring the liquid comes halfway up the roast.

Let it come to a simmer, then cover the pot and place it in the oven at 300°F (150°C) for about 3.5 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens