Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Gourmet Traveller 2017 travel trends revealed
27.04.2017

Wondering where the new in-demand destinations are? We’ve pulled the results of our Gourmet Explorer quiz to highlight the new travel hotspots worth visiting and help inspire your next overseas jaunt.

Fifty-four things that went through my mind while eating dinner at Noma Mexico
27.04.2017

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

OzHarvest opens Australia’s first free supermarket for people in need
27.04.2017

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Visiting the Blue Mountains farm supplying Sydney's fine diners
27.04.2017

Leaving her native Tasmania to break bread with fellow growers in the Blue Mountains is, writes Paulette Whitney, the best kind of busman’s holiday.

Expert tips for air travel with Anne Sullivan
26.04.2017

Anne Sullivan, CEO of Georg Jensen Australia, takes us through her travel routines and cabin essentials.

Westmont Pickles, Belles Hot Chicken's pickle of choice
26.04.2017

Hand-picked and hand-packed pickles to upgrade your next ploughman's lunch.

Our Hot 100 issue is out now
24.04.2017

Our Hot 100 issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Does Newcastle have Australia’s best eclair?
21.04.2017

Nicolas Poelaert, the French chef who won praise at Brooks and Embrasse restaurants in Melbourne, is now making waves with his choux-pastry smarts in Newcastle.

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

Method

  • 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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Featured in

Jun 2011

You might also like...

Christmas vegetarian recipes

recipes

Spiced mango chutney

Crushed broad beans with garlic and lemon crostini

recipes

Herbed goat’s curd with crudites

Rough olive tapenade with caramelised fennel schiacciata

recipes

Smoked trout mousse with riesling jelly and sour cream sable biscuits

Char-grilled asparagus and haloumi with mint and lemon

recipes

Sauteed greens with fried salami crumbs

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×