Name: Mustard roast potatoes and parsnips
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: 8
Ingredients: 1 1/2 (3lb) small even-sized potatoes; 800 (1lb 12oz) small parsnips; 50 (2oz) goose fat; 12 level black mustard seeds; 1 level sea salt

Mustard roast potatoes and parsnips

This wonderfully crispy roast vegetable side-dish is the perfect accompaniment to a traditional turkey dinner.

By The GH Kitchen TeamPublished: 01 December 2001

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Yields:

Prep Time:

25 mins

Cook Time:

1 hr 20 mins

Total Time:

1 hr 45 mins

Ingredients

1 1/2 (3lb) small even-sized potatoes
800 (1lb 12oz) small parsnips
50 (2oz) goose fat
12 level black mustard seeds
1 level sea salt

Directions

1. Step 1
  Cut out small wedges from one side of each of the potatoes and parsnips (this will help make them extra crispy). Put them into a pan of cold salted water, bring to the boil and cook for 6min. Drain well.
2. Step 2
  Spread out on a baking tray and leave to cool, then freeze on the tray. When the potatoes and parsnips are solid, put them into a plastic bag and store in the freezer for up to three months.
3. Step 3
  The vegetables can be cooked from frozen. Preheat the oven to 200°C (180°C fan oven) mark 6. Heat the goose fat in a roasting tin for 4min until sizzling hot. Add the potatoes, toss in the fat and roast for 30min. Add the parsnips and sprinkle over the mustard seeds and sea salt. Roast for a further 45min, turning halfway, or until vegetables are golden.
  
  Try these other triple-tested Christmas recipes:
  
  Traditional roast turkey
  
  Brussels sprouts with chorizo and almonds
  
  Leek and bacon potatoes
  
  Dauphinoise potatoes

Per Serving:

Calories: 260
Total carbs: 45 g
Total fat: 8 g
Saturated fat: 3 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time