70 gm (¼ cup)goose fat (see note)700 gmswede (about 1), cut into 3cm pieces500 gmparsnip (about 5), halved lengthways500 gmsmall waxy potatoes, such as Nicola or kipfler500 gmbaby carrots (about 1 bunch), trimmed350 gmbaby beetroot (about 1 bunch), trimmed ¼ cupcoarsely chopped flat-leaf parsleyMustard cream300 gmcrème fraîche2 tbsphot English mustard1 tbspDijon mustard1 tbspfinely grated horseradish1 tbspmustard powder
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).
Meanwhile, for mustard cream, combine ingredients in a bowl and season to taste.
Serve roast vegetables scattered with parsley and topped with mustard cream.
Note Goose fat is available from select
delicatessens. If unavailable, substitute duck fat.