Thursday, 27 December 2007

Christmas roast potatoes, carrots and parsnip

There's something special about roast potatoes at Christmas, I just love them! And I've grown very fond of roast parsnips as I've grown up too.

Christmas roast potatoes, carrots and parsnips


Potatoes, peeled and chopped up into quarters
Carrots, peeled and chopped into chunks
Parsnips, peeled and chopped into chunks
Goose fat
Garlic cloves, just crushed whole with a knife, no need to peel

1. Preheat the oven to 190C
2. Parboil your veg for 10 minutes. Drain off water and shake the veg about in the pot to roughen the edges (we didn't peel ours so the edges didn't roughen/fluff up too well).
3. Place the goose fat (as much as you'll need to coat the amount of veg you are cooking) in your roasting tin/tray along with your garlic cloves that (about half a clove for each full vegetable you're cooking e.g. 2 potatoes = 1 garlic clove) and the rosemary (a tsp for each full vegetable). Place the tin/tray in the oven for 1-2 minutes.
4. Remove the tray, add the veg and lightly turn the veg in the tray so they are coated in the fat.
5. Replace the tray in the oven to roast for 35-40 minutes, checking occasionally and basting with the fat.

Delicious! But not to be done too often or I'll end up being the size of an elephant!

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