Name: Root vegetables roasted in goose fat
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6
Ingredients: 70 gm goose fat (see note) (¼ cup); 700 gm swede (about 1), cut into 3cm pieces; 500 gm parsnip (about 5), halved lengthways; 500 gm small waxy potatoes, such as Nicola or kipfler; 500 gm baby carrots (about 1 bunch), trimmed; 350 gm baby beetroot (about 1 bunch), trimmed; ¼ cup coarsely chopped flat-leaf parsley; Mustard cream; 300 gm crème fraîche; 2 tbsp hot English mustard; 1 tbsp Dijon mustard; 1 tbsp finely grated horseradish; 1 tbsp mustard powder

Root vegetables roasted in goose fat

Australian Gourmet Traveller recipe for Root vegetables roasted in goose fat

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Serves 6

Prep

15M

Cook

1H 30M

Total

1H 45M

These vegetables are the perfect accompaniment to the lardo-barded lemon chicken.

Ingredients

70 gm goose fat (see note) (¼ cup)

700 gm swede (about 1), cut into 3cm pieces

500 gm parsnip (about 5), halved lengthways

500 gm small waxy potatoes, such as Nicola or kipfler

500 gm baby carrots (about 1 bunch), trimmed

350 gm baby beetroot (about 1 bunch), trimmed

¼ cup coarsely chopped flat-leaf parsley

Mustard cream

300 gm crème fraîche

2 tbsp hot English mustard

1 tbsp Dijon mustard

1 tbsp finely grated horseradish

1 tbsp mustard powder

Method

Main

1.Preheat oven to 190C. Spoon goose fat into a large roasting pan and heat in oven until melted (1-2 minutes). Add vegetables, season to taste, stir to coat, then roast, turning occasionally, until vegetables are beginning to brown and crisp and are tender when tested with a skewer (1-1½ hours).

2.Meanwhile, for mustard cream, combine ingredients in a bowl and season to taste.

3.Serve roast vegetables scattered with parsley and topped with mustard cream.