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Roast parsnips with goose fat
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Perfect roast parsnips – crunchy on the outside, creamy in the middle – need to be cooked in hot fat, either oil or in this case, flavoursome goose fat.
3 tbsp Waitrose Cooks' Ingredients Goose Fat
Typical values per serving:
This recipe was first published in Thu Nov 01 00:00:00 GMT 2007.