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Root vegetables roasted in goose fat

Australian Gourmet Traveller recipe for Root vegetables roasted in goose fat

By Rodney Dunn
  • 15 mins preparation
  • 1 hr 30 mins cooking
  • Serves 6
  • Print
Root vegetables roasted in goose fat
These vegetables are the perfect accompaniment to the lardo-barded lemon chicken.


  • 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


  • 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.


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