Golden goose fat pota­toes & parsnips

BBC Good Food - - Easy Christmas -

SERVES 6 PREP 15 mins COOK 2 hrs 10 mins EASY

1.5kg Maris Piper pota­toes, cut into large chunks

600g parsnips, peeled and cut into large chunks

100g goose fat hand­ful rose­mary sprigs (op­tional)

1 Tip the pota­toes into a large pan of cold salted wa­ter and bring to the boil. Turn the heat down slightly and keep the wa­ter bub­bling gen­tly for 3 mins, then add the parsnips and con­tinue to sim­mer for 3 mins more. Drain ev­ery­thing and leave un­til cool enough to han­dle, then sep­a­rate the parsnips and the pota­toes.

2 Heat oven to 200C/180C fan/gas 6 with a large roast­ing tin con­tain­ing the goose fat in­side. When the goose fat is hot, care­fully tip in the pota­toes and turn them so they’re com­pletely coated in fat. Place the tin back in the oven and leave undis­turbed for 1 hr. Re­move the tin from the oven, add the parsnips and gen­tly turn ev­ery­thing to­gether. 3 In­crease oven tem­per­a­ture to 220C/200C fan/gas 8. Roast ev­ery­thing for 20 mins, then turn the parsnips and pota­toes again with the rose­mary, if us­ing, and roast for about an­other 15 mins un­til ev­ery­thing is golden and crisp. Sprin­kle with sea salt and scoop into a warm serv­ing dish.

GOOD TO KNOW 1 of 5-a-day • fi­bre • gluten free PER SERV­ING 393 kcals • fat 18g • sat­u­rates 5g • carbs 48g • sug­ars 7g • fi­bre 9g • pro­tein 5g • salt 0.4g

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