Roasted roots

Roasted roots

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(2 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 20 mins

Skill level

Easy

Servings

Serves 6 - 8

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

Nutrition and extra info

Nutrition info

Nutrition per serving (6)

kcalories
476
protein
9g
carbs
63g
fat
23g
saturates
7g
fibre
0g
sugar
13g
salt
0.37g

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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Method

  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.

Recipe from Good Food magazine, January 2009

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Comments

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lizleicester's picture
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No celeriac so popped a big sweet potato into the mix instead and it was delicious - almost caramelised, and just lovely with a clove studded ham.

bdwwelton's picture
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Loads of roast vegetable recipes, but this is the one! Crispy coatings, melt in the mouth middles - perfect.

oldchestnut's picture

What's the oven temperature to use? I don't know which goose recipe this goes with!

margmarsh's picture

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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