Root Vegetables in Goose Fat Recipe | Gourmet Traveller

Ingredients

• 70 gm goose fat (see note) (¼ cup)
• 700 gm swede (about 1), cut into 3cm pieces
• 500 gm parsnip (about 5), halved lengthways
• 500 gm small waxy potatoes, such as Nicola or kipfler
• 500 gm baby carrots (about 1 bunch), trimmed
• 350 gm baby beetroot (about 1 bunch), trimmed
• ¼ cup coarsely chopped flat-leaf parsley
• Mustard cream
• 300 gm crème fraîche
• 2 tbsp hot English mustard
• 1 tbsp Dijon mustard
• 1 tbsp finely grated horseradish
• 1 tbsp mustard powder