Old-fashioned roast with potatoes and scorzonera

Old-fashioned roast with potatoes and scorzonera

The Scandinavian Cookbook
Lars Ranek

Sunday lunch is popular all over the Western world. It is an old tradition that families meet after church to eat their best meal of the week. Meat is, therefore, an essential part of the tradition because we used not to eat meat every day. One cannot claim that church plays a big part in people’s lives nowadays, and many traditions have changed in tandem with changes in the way we live our lives, but Sunday lunch is nice and I think we should fight to maintain this tradition.


Quantity Ingredient
1 boneless ox roast, about 4 kg
2 tablespoons coarse sea salt
5 shallots, peeled and halved
3 carrots, peeled and roughly chopped
5 garlic cloves
3 rosemary sprigs
500ml red wine
500ml water


Quantity Ingredient
20g butter
2 garlic cloves, chopped
30g mushrooms, cut into wedges
1 tablespoon plain wheat flour
150ml double cream


Quantity Ingredient
2kg potatoes
1kg scorzonera
milk, for soaking
4 tablespoons olive oil


  1. Preheat the oven to 220°C. Trim any excess fat from the bottom of the joint. Score a diamond pattern in the top layer of fat and sprinkle with the coarse salt and some freshly ground pepper. Place the roast in a large roasting tin. Arrange the shallots, carrots, garlic and rosemary around the meat and roast for 15 minutes.
  2. Lower the oven temperature to 180°C and add the red wine and water to the tin. Continue roasting for 1 hour and 45 minutes, adding a bit more water now and then, so it does not dry out.
  3. When done, take the roast from the tin and set aside to rest. Strain the pan juices into a glass bowl and leave to stand until the broth and fat separate. Discard the fat. Measure the broth and, if there is not 600 ml, add some water.
  4. Boil the potatoes in a large pan of salted water, then peel them and keep warm until serving time. Meanwhile, peel the scorzonera and soak in milk to prevent discolouration.
  5. To make the sauce, melt the butter in a saucepan, add the garlic and mushrooms and cook for 2 minutes. Add the flour and stir well. Add the broth and bring to the boil, then reduce the heat and simmer for 10 minutes, before adding the cream and simmering for another 5 minutes. Season to taste with salt and pepper.
  6. Heat the olive oil in a frying pan and fry the scorzonera for 5 minutes, then season with salt and pepper. Carve the meat and serve with the sauce, potatoes and scorzonera.
Trine Hahnemann
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