Roasted roots

Recipe uploaded by

Barney Desmazery

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Recipe by Barney Desmazery

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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.
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.

PER SERVING (6)

476 kcalories, protein 9g, carbohydrate 63g, fat 23 g, saturated fat 7g, fibre 0g, salt 0.37 g

Latest comments and suggestions

• MARG MARSH

  18 December 2008

  MARG MARSH commented on this recipe

  I did my own version of this last weekend 500g parsnips, 750g carrots, bunch 4 leeks and 750g sweet potatoes, blanched and roasted in goosefat(bought tineed from supermarket) and with honey drizzled over - absolutely scrummy !!! All my guests enjoyed it and asked for the recipe. If you judge the fat and are not too generous with the honey - you will be guaranteed success and ENJOY !!

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Ingredients

• 1½ kg 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
• goose fat , from the goose

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Difficulty and servings

Serves 6 - 8

Preparation and cooking times

Prep 20 mins

Cook min 1 hr 20 mins

Ingredients

• 1½ kg 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
• goose fat , from the goose

PER SERVING (6)

476 kcalories, protein 9g, carbohydrate 63g, fat 23 g, saturated fat 7g, fibre 0g, salt 0.37 g

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