Prime Rib Roast with Madeira Green Peppercorn Sauce

Ingredients

• 12 small carrots, peeled or unpeeled
• 12 small parsnips, peeled
• 1 rutabaga, peeled and cut into 8 wedges
• 2 onions, peeled and cut into wedges
• 2 tbsp (30 ml) olive oil
• 2 oz (55 g) blue cheese, diced (optional)
• 3 tbsp roasted walnuts, coarsely chopped
• 2 tbsp flat-leaf parsley, chopped
• 2 tbsp chives, chopped
• 1 tbsp unbleached all-purpose flour
• 2 tsp crushed black pepper
• 2 tsp salt
• 2 tsp onion powder
• 1 tsp garlic powder
• ¼ tsp ground nutmeg
• 1 prime rib beef roast, about 9 lb (4 kg) (4 ribs), left at room temperature for 1 hour
• ¼ cup (55 g) butter
• ¼ cup (35 g) unbleached all-purpose flour
• 2 garlic cloves, chopped
• 4 cups (1 litre) beef broth
• ½ cup (125 ml) Madeira wine
• 2 tsp pickled green peppercorns, drained
• ½ tsp ground black pepper