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Gorgeous roast vegetables
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Ingredients:
  • 350 g raw beetroot scrubbed clean and quartered
  • 800 g mixed-colour carrot peeled and halved lengthways
  • 800 g Maris Piper potatoes peeled and halved
  • 350 g parsnips peeled and halved
  • 6 tablespoon of duck fat
  • a few sprigs of fresh rosemary leaves picked
  • sea salt
  • freshly ground black pepper
Instructions:
  • Distribute veggies (excluding beets) into pans, cover with boiling salted water, and parboil for 10 to 15 minutes until slightly soft. Drain in a colander, let steam dry briefly, then shake in colander to roughen edges. Transfer to a large roasting tray. Drizzle with duck fat, sprinkle rosemary leaves, add salt and pepper, then toss to coat. Arrange in a single layer and roast at 220°C/425°F/gas 7 for about 40 minutes until golden and crispy, turning halfway for even cooking. Serve with roast duck and Marsala gravy.

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