Festive Roasted Carrots and Parsnips with Duck Fat and Thyme
For the ultimate roasted carrots and parsnips bursting with flavour this Christmas, look no further than this delectable recipe featuring duck fat and fresh thyme. The rich flavour of duck fat elevates the carrots and parsnips, resulting in a delicious golden, crunchy vegetables that are simply irresistible. Infused with aromatic thyme, these carrots and parsnips bring a gourmet touch to your festive meal. Easy to make and incredibly tasty, they’re the perfect accompaniment to any holiday feast!
Cook along with Chef Carl!
Add a sweet and savoury touch to your Christmas dinner with Chef Carl’s roasted carrots and parsnips! Simple, delicious, and full of festive flavour—this side dish is sure to steal the show.
What you'll need:
- 2kg Carrots
- 2kg Parsnips
- 1 Jar Duck Fat
- 50g Fresh Thyme
- 1 Bulb of Garlic peeled; cloves left whole
Method:
- Peel and cut all carrots and parsnips to roughly the same size.
- Boil for 15 minutes in salted water.
- Remove carrots and parsnips from water and leave in a large colander so the moisture can steam away.
- In a large roasting dish heat the duck fat in the oven at 180°C
- Carefully tip the vegetables into the hot fat, add in the garlic and thyme, season and return to the oven.
- Roast for 30 minutes, turning the carrots and parsnips in the fat every 10 minutes.
- Once crisp and golden, turn oven off and serve!