Crispy roast potatoes and parsnipsby emma walker
|Preperation time: 10 mins
Cooking time: 1 hour 15 mins
|1kg small potatoes, such as King Edwards, peeled
and cut into equal size;
1 tbsp plain flour;
4 tbsp goose fat;
400g parsnips, peeled and cut into thin wedges;
1/2 tsp wholegrain mustard;
1 tsp olive oil;
a little Guinness.
|Boil the potatoes for 2 minutes in a pan of
lightly salted boiling water. Drain and return to the pan. Lightly
shake the pan, sprinkle over the flour and shake again.
Put the goose fat in a large roasting tin and heat in the oven (180c/gas4). Add the potatoes to the tin and baste with the fat. Roast for 15 minutes. Add the parsnips and roast for a further 45 minutes, basting from time to time, until golden and crisp.
Either serve plain or mix the mustard, olive oil and some Guiness together and brush over the vegetables. Return to the oven for an extra 5 minutes.
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