Home > Recipes > Make-ahead Christmas sides > Beef dripping roast vegetables

Beef dripping roast vegetables

Name: Beef dripping roast vegetables
Yield: Serves 8
Cuisine: British recipes
Ingredients: 2kg floury potatoes, such as king edward, peeled and cut into chunks; 2 tbsp plain flour; 1kg parsnips, cut lengthways into halves (or quarters, depending on size); 1kg carrots, chopped into chunks; 200g beef dripping

Published: 20 Nov 14
Updated: 18 Mar 24

Cook your carrots, parsnips and potatoes all together with this easy all-in-one roast vegetable recipe.

Check out more make-ahead Christmas recipes.

Easy
November 2014

Test kitchen approved

Serves 8
Hands-on time 30 min, oven time 50-60 min

Cook your carrots, parsnips and potatoes all together with this easy all-in-one roast vegetable recipe.

Check out more make-ahead Christmas recipes.

Nutrition: per serving

Calories: 547cals
Fat: 27g (13g saturated)
Protein: 8.4g
Carbohydrates: 68.3g (17.1g sugars)
Fibre: 16.2g
Salt: 0.2g

Save recipe

Save

Save recipe Print

Rate

Ingredients

2kg floury potatoes, such as king edward, peeled and cut into chunks
2 tbsp plain flour
1kg parsnips, cut lengthways into halves (or quarters, depending on size)
1kg carrots, chopped into chunks
200g beef dripping

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Boil the potatoes in a large pan for 5-10 minutes until starting to soften, then drain and leave to steam dry in the colander for 5 minutes. Tip back into the pan, scatter over the plain flour and some flaked sea salt and shake the pan to rough up the edges. Lay on trays, cool and freeze on the trays for 1 hour until the edges are solid. Freeze (see make Ahead).
To serve, heat the oven to 200°C/ fan180°C/gas 6. Divide the dripping between 2 large shallow roasting tins, then heat in the oven. Once the fat is smoking and beginning to spit, remove from the oven and add the frozen potatoes with the carrots and parsnips. Season and toss to coat in the fat. Return to the oven and roast for 50-60 minutes until the potatoes are golden and the carrots and parsnips are soft. Serve immediately.

Recipe from November 2014 Issue

Nutrition

Nutrition: per serving

Calories: 547cals
Fat: 27g (13g saturated)
Protein: 8.4g
Carbohydrates: 68.3g (17.1g sugars)
Fibre: 16.2g
Salt: 0.2g

delicious. tips

Partially cook the potatoes up to the end of step 1, then freeze in a bag for up to 3 months. Roast for 50-60 minutes on the day you’re going to serve them.

Chop the parsnips and carrots the night before, wrap in damp kitchen paper and store in the fridge.