Root Vegetables with Goose Fat, Garlic and Thyme

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 4-6
root vegetables with fat garlic and thyme

Ingredients

  • 10 x Garlic cloves, left in their skins
  • 2-3 Tablespoons goose or duck fat
  • 2 x Medium parsnips, peeled
  • 1 x Small swede, peeled
  • 2 x Medium turnips
  • Salt and pepper
  • A few sprigs of thyme
  • 1 tablespoon chopped parsley
  1. Preheat the oven to 180 degrees/gas mark 4.
  2. Put the garlic cloves into a large roasting tray with the goose fat and cook for about 30 minutes until they soften, turning occasionally.
  3. Meanwhile, halve the parsnips and cut out the cores.
  4. Cut all the root vegetables into roughly 1cm cubes.
  5. Bring a large pan of salted water to thyme boil and blanch the vegetables for 2-3 minutes, then drain.
  6. Add the blanched vegetables to the garlic in the roasting tray along with the thyme.
  7. Season generously and roast for about 15-20 minutes, turning occasionally, until the vegetables are lightly coloured.
  8. Stir in the chopped parsley and serve.