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Chicken
Roast Carrots Parsnips And Potatoes
January 08 2009
Ingredients
8 large organic potatoes, peeled and cut into four
12 organic carrots cut into 5cm / 2inch chunks
12 organic parsnips
3 sprigs fresh rosemary
4 cloves garlic
Goose fat
Sainsburys Taste the Difference Gravy
Meat of your choice or vegetarian alternative
Serves 4
Put 8 large potatoes (cut into four to cook more quickly) into a pan, add boiling water to cover (allow approximately a covering of one inch/ 2.5cm above the potatoes so that they do not dry out during cooking). Bring back to the boil and then simmer for ten minutes.
Cut 12 carrots and parsnips into 2 inch/5cm pieces, after halving the veggies lengthways
Pre-heat the oven to 180 degrees
When the potatoes have cooked for ten minutes drain them.
Heat some goose fat in a large baking tray with three sprigs of rosemary and 4 whole garlic (peeled) cloves
Cut the onions into segments and fry gently in a little olive oil until golden brown.
Add the potatoes and carrots and roast in the oven until the potatoes are golden brown
Add Sainsbury’s Taste the Difference ready made gravy in a jar – delicious!! Simmer very gently while you are doing the next step:
Remove the garlic and rosemary and serve!!
Ideas to serve it with:
• Cooked organic free range chicken (time depends on size)
• Cooked goose or turkey (I know you have probably had enough but it is a great ‘feel good’ food!!) (Time of cooking depends on size)
(Generally, cook poultry for 20 minutes a pound and then an extra 20 minutes for a whole bird. Breast fillets take around 20 minutes on 180 degrees)
• Fillet or steak of organic beef – cooked to preferred taste (rare, around 3 minutes each side, medium, around four to five minutes each side or well done, around 6 minutes each side)
• Pork chop, which takes around 20 minutes on 180 degrees
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