Root vegetables with goose fat, garlic and thyme from British Seasonal Food: A Year Round Celebration of the Finest Produce, with Inspiring Recipes for Every Month (page 227) by Mark Hix

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Notes about this recipe

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    See recipe for variations.

  • mjes on January 19, 2021

    Yes, my son and his wife challenged me to try at least one recipe from a different cookbook each week. I made the mistake of choosing Mark Hix's British Seasonal Food. A mistake because, as I remembered, Hix has many interesting recipes but, as I forgot, he uses many ingredients that I simply don't have access to. Therefore, I ended up trying root vegetables with goose fat, garlic and thyme. I only made one substitution - duck fat for goose fat but the recipe even said that was acceptable. I needed more cooking time -- almost doubled the suggested time. I don't know whether it's a matter of how I like root veggies cooked, oven differences, . . . This is a definite keeper as a recipe but I love cooked parsnips and rutabagas (swedes), I still prefer good turnips eaten raw ... perhaps, pulled from the garden, washed under the facet, and eaten before Mother catches you.

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