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Root vegetables roasted in goose fat

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

You'll need

70 gm (¼ cup) goose fat (see note) 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


  • 01
  • 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).
  • 02
  • Meanwhile, for mustard cream, combine ingredients in a bowl and season to taste.
  • 03
  • Serve roast vegetables scattered with parsley and topped with mustard cream.

Note Goose fat is available from select delicatessens. If unavailable, substitute duck fat.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jun 2011

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