Crispy roast potatoes, parsnips and celeriac recipe

12 ratings Rate
  • Serves 8
  • 10 mins to prepare and 1 hr 15 mins to cook
  • 333 calories / serving
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Put the potatoes into a large pan, and the parsnips and celeriac into another pan.

Cover both pots of veg with cold water, add a pinch of salt and bring to the boil. Cook the potatoes for 6 minutes and the parsnips and celeriac for 4 minutes. Drain and shake in a colander to roughen the edges.

Heat the oven to Gas Mark 6, 200ºC, 180ºC fan.

Put the goose fat in a very large roasting tin and heat in the oven for 4 minutes until sizzling hot. Put all the vegetables into the tin, making sure they are spread out and covered well in fat, so they roast evenly.

Roast for 1 hour, turning after 30 minutes.

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  • Ingredients

  • 8 King Edward potatoes, cut into chunks
  • 8 parsnips, cut into chunks
  • 500g celeriac, cut into chunks
  • salt
  • 5tbsp goose fat (reserved from cooking the goose, or from a jar)
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  • Energy 1394kj 333kcal 17%
  • Fat 10.7g 15%
  • Saturates 2.7g 14%
  • Sugars 7.6g 8%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 46.2g Protein 6.5g Fibre 12.7g


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