This is an easy dish to prepare simply all the vegetables can be prepared together. The goose fat and garlic add to the sumptuous flavour.

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  • 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

Cooking Instructions

  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

Please Note: Whilst all our recipes are developed, tried and tested by our Executive Chef, variances in native and rare breed animals can differ immensely, therefore cooking times are a guide only. Please ensure all products are cooked through and hot before serving.