Roasted Vegetables
Roasted Vegetables
Festive Roasted Vegetables
Ingredients:
- 150g baby Chantenay carrots (or regular carrots cut into bite-sized chunks)
- 2 large or 3 small parsnips
- 50g peeled and cooked chestnuts
- 1 tbsp goose fat
- 2 sprigs of thyme
- Salt and freshly ground black pepper
Method:
1. Wash and trim the carrots, set aside.
Peel the parsnips and cut into similar sized chunks as the carrots.
Place the parsnips in a pan and cover with cold water, bring to a boil, simmer for 3 minutes and then drain.
2. Meanwhile put the goose fat into a small roasting tray (20cm square)
and place on the higher rack of the Halogen Oven, turn to 200°C for 5 minutes.
Carefully remove the tray and tip in the carrots, parsnips and thyme, turn to coat all of the vegetables in the fat, season well with salt and pepper.
Return the tray to the oven for 15 minutes, add the chestnuts and return to the oven for a further 5 minutes or until golden and crisp.
Serve immediately.
Posted on 03.11.2010
