Roasted Parsnips in Goose Fat

“And these are…parsnips”

“What the f*ck is a parsnip?”

One of the funniest shows of all times!

I don’t cook these for myself anymore, even though they are the most delicious vegetables around. They are far better than roasted carrots. I make them for my better half. When I do, this old Dave Chappelle skit is always bouncing around in my head. Apparently, parsnips are eaten by “the Man” and not black folks. Maybe that’s a general truth. I’m certainly an exception. I’m white and never ate a parsnip until I moved to Scotland. I don’t think I had even heard of parsnips until I was an adult.

Anyhoo, given their relatively high carb count, these are more of a paleo treat than a staple veg. You can also roast these with other fats: duck, butter, ghee, avocado, beef drippins. I’ve used them all, but goose is definitely the best (butter and beef dripping yield good results too). Goose fat is easy to get in the UK, especially during the Yuletide, but experience tells me you have to seek it out in Canada and the US. I roast one or two geese every year; that’s where I get my goose fat from. The amount rendered lasts all year long.


  • Parsnips – 500 grams
  • Goose fat – one or two tablespoons
  • Sea Salt – a couple of big pinches
  • Pepper – to taste
  • Garlic powder – a teaspoon
  • Dried thyme – a teaspoon (maybe a touch less). You can use rosemary instead.


  • Crank the oven to 200 centigrade.
  • Peel the parsnips like you would for carrots. Cut them into chips/fries or wedges.
  • Put the fat in the pan and put it in the over for a few minutes to melt the fat.
  • Take the pan out of the oven and put the parsnips in. Using a spoon turn the parsnips over to cover them in fat.
  • Sprinkle on the sea salt, pepper and garlic powder. Stir again.
  • Put them in the oven and roast for thirty to forty minutes.
  • Take the parsnips out of the oven, sprinkle with thyme and put them back in for another fifteen or twenty minutes.
  • Take out when they are golden brown.

Chef’s Tips

  • These go great with any roast. The only challenge is timing, so your roast meat and roast parsnips are finished at the same time.
  • If you cut them in inconsistent sizes, you’ll get some parsnips that are overcooked or burnt. You can make them into wee chips or larger wedges. The point is make them consistent. The smaller they are, the less cooking time you’ll need. I go for a middle ground between wee chips and big wedges. When I see a few smaller ones cooking faster, I take them out and give them to my missus as a snack.
  • Two tablespoons of goose fat is probably just a little too much. You’ll get the feel for how much you need. The parsnips shouldn’t be swimming in fat. After the first thirty minutes of roasting time, if you think they’re is too much, just spoon some out.
  • You don’t want too little fat either. You’re reading this aren’t you? Animal fat is good for you!
Thanks Jamie Oliver – He opts for big wedges.

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