"Country Pork and Parsley Crust"
Officially, I had "Country Pork and Parsley Crust" for dinner. I would actually call it "Root Vegetable Stew" if it were me. It did contain pork and a parsley-ricotta crust, but really it was a huge hearty stew of root veggies. Rutabaga, parsnips, carrots, and leeks made the bulk of the stew. They were complemented with celery and parsley. It was interesting. I've never used most of those ingredients, much less eaten them! (Review: it wasn't bad. I would make it again, but wouldn't rave about it.) Also - it was good practice for my recent cutting class.