Roasting vegetables in rich goose fat is sure to bring a touch of decadence and luxury to an otherwise plain side dish.
- 1.5 kg desiree or sebago potatoes, peeled
- 60 g (¼ cup) goose fat (see Note)
- 60 ml (¼ cup) vegetable oil
- 8 carrots, halved lengthwise
- 8 pickling onions, halved
- 8 parsnips, halved
- 4 sprigs rosemary
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 220°C. Halve potatoes and place in a large saucepan of salted water. Bring to the boil and cook for 10 minutes or until just tender. Drain, return to pan, cover and shake vigorously to roughen up the edges.
Place goose fat and oil in a large roasting pan and heat over high heat until starting to smoke. Carefully add potatoes and remaining ingredients, toss to coat and season with salt and pepper. Roast, turning halfway, for 40 minutes or until potatoes are crisp and golden, and remaining vegetables are tender.
• If you’re not trimming fat from a goose, you can use canned goose fat from selected butchers and delis. Substitute duck fat or extra vegetable oil.
Photography by John Laurie.
As seen in Feast magazine, December 2011, Issue 4. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.