Ingredients

6 tbsp goose fat

4 carrots, peeled and cut lengthways

4 parsnips, peeled and cut lengthways

1 small swede, peeled and cut into wedges

1 small celeriac, peeled and cut into wedges

4 - 6 small onions or large shallots

4 bay leaves

A few sprigs of thyme

Salt and pepper

Pre-heat the oven to 200 degrees C.  Spoon the goose fat into a large roasting tray and place in the oven to heat up.  Tip the vegetables carefully into the hot fat and turn them over so they are coated.  Tuck the bay leaves and thyme into the vegetables and season.  Roast for 40 - 45 minutes, turning the vegetable over halfway through.