Prep: 20 mins Cook: 1 hr, 20 mins

Easy

Serves 6 - 8

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

Nutrition and extra info

Nutrition: per serving (6)

  • kcal476
  • fat23g
  • saturates7g
  • carbs63g
  • sugars13g
  • fibre0g
  • protein9g
  • salt0.37g
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Ingredients

  • 1½ kg floury potatoes, such as Maris Piper or King Edward, peeled and chopped into large chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 celeriac, chopped into large chunks
    Celeriac

    Celeriac

    sell-air-e-ak

    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 3 large carrot, peeled and chopped into very large chunks
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 parsnip, peeled and chopped into large chunks
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 2 tbsp plain flour
  • goose fat, from the goose

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.

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Comments (5)

lizleicester's picture
5

Still no celeriac but this time I added some red onions, increased the carrots and parsnips and cut down the number of potatoes and served them with a slow cooked shoulder of lamb out in the garden...

lizleicester's picture
5

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
5

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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