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Roasted roots

Roasted roots

Name: Roasted roots
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 8
Cuisine: British
Ingredients: 1 ½kg floury potatoes such as Maris Piper or King Edward, peeled and chopped into large chunks; 1 celeriac chopped into large chunks; 3 large carrots peeled and chopped into very large chunks; 3 parsnips peeled and chopped into large chunks; 2 tbsp plain flour; 3 tbsp goose fat

Barney Desmazery

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Serves 6 - 8

Easy

Prep: 20 mins

Cook: 1 hr and 20 mins

A star rating of 5 out of 5.3 ratingsRate

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Maximise your oven space by throwing everything into one dish and roasting with goose fat

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Ingredients

Nutrition

Units:

MetricUS

1 ½kg floury potatoes

such as Maris Piper or King Edward, peeled and chopped into large chunks
1 celeriac

chopped into large chunks
3 large carrots

peeled and chopped into very large chunks
3 parsnips

peeled and chopped into large chunks
2 tbsp plain flour
3 tbsp goose fat

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Nutrition: per serving (6)

kcal476
fat23g
saturates7g
carbs63g
sugars13g
fibre0g
protein9g
salt0.37g

low

Method

step 1

While the goose is roasting, tip all the vegetables into a pan of cold salted water, then bring to the boil. Boil for exactly 3 mins, then drain well. Scatter the flour over the veg in the colander, then toss well to coat.
step 2

Ladle a good layer of goose fat into a large roasting tin, then place above the goose while it is having its final 10 mins with the foil on. When you open the oven to remove the foil from the goose, remove the tin for the veg. Carefully lay the vegetables in the hot fat, then use a fish slice to turn them until completely coated. Place the veg above the goose for the final 30 mins, turn them over, then return to the oven while the goose rests for 30 mins. Cook until golden and crisp, turning the oven up slightly at the end if needed.

Recipe from Good Food magazine, January 2009

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A star rating of 5 out of 5.3 ratings

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