Roasted Root Vegetables
- 1.5 kg floury potatoes , such as Maris Piper, peeled and chopped into large chunks
- 1 celeriac , chopped into large chunks
- 3 large carrots , peeled and chopped into very large chunks
- 3 parsnips , peeled and chopped into large chunks
- 2 tbsp plain flour
- goose fat
Method
- Tip all the vegetables into a pan of cold salted water, then bring to the boil. Boil for exactly 3 mins, then
drain well. Scatter the flour over the veg in the colander, then toss well to coat.
- Ladle a good layer of goose fat into a large roasting tin, Carefully lay the vegetables in the hot fat, then
use a fish slice to turn them until completely coated Cook for aprroximatly 60 minutes carefully turning all the
vegetables over after about 30 minutes. Cook until golden and crisp, turning the oven up slightly at the end if needed.
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