Beef dripping roast vegetables
- November 2014
- Serves 8
- Hands-on time 30 min, oven time 50-60 min
Cook your carrots, parsnips and potatoes all together with this easy all-in-one roast vegetable recipe.
- 27g (13g saturated)
- 68.3g (17.1g sugars)
- 2kg floury potatoes, such as king edward, peeled and cut into chunks
- 2 tbsp plain flour
- 1kg parsnips, cut lengthways into halves (or quarters, depending on size)
- 1kg carrots, chopped into chunks
- 200g beef dripping
- Boil the potatoes in a large pan for 5-10 minutes until starting to soften, then drain and leave to steam dry in the colander for 5 minutes. Tip back into the pan, scatter over the plain flour and some flaked sea salt and shake the pan to rough up the edges. Lay on trays, cool and freeze on the trays for 1 hour until the edges are solid. Freeze (see make Ahead).
- To serve, heat the oven to 200°C/ fan180°C/gas 6. Divide the dripping between 2 large shallow roasting tins, then heat in the oven. Once the fat is smoking and beginning to spit, remove from the oven and add the frozen potatoes with the carrots and parsnips. Season and toss to coat in the fat. Return to the oven and roast for 50-60 minutes until the potatoes are golden and the carrots and parsnips are soft. Serve immediately.
Partially cook the potatoes up to the end of step 1, then freeze in a bag for up to 3 months. Roast for 50-60 minutes on the day you’re going to serve them.
Chop the parsnips and carrots the night before, wrap in damp kitchen paper and store in the fridge.
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