Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 Servings
Total Time (median): 1 : 00 Active Time: 0 : 15
Ingredients
- 2 medium Potatoes peeled and quartered
- 2 medium Parsnips peeled and cut into large wedges
- 4 medium Beetroot peeled and quartered
- 2 large Carrots peeled and quartered
- 2 tablespoon Duck fat or lard
Preparation
Prepare vegetables.
Parboil potatoes by putting into a pot of water and just bringing up to a boil then turn the heat off and drain.
Place 1 tablespoon fat onto a rimmed baking tray. Place it in a hot oven and leave to get very hot. Should be spitting.
Place the prepared vegetables onto the tray, turn once, and put into the oven.
Turn halfway through cooking and baste the vegetables with the fat.
Takes about 45 minutes to cook.
Could substitute olive oil for the fat. Don't preheat the oil, toss the vegetables in the oil, place on a baking tray and cook in oven, turning halfway through.
