Goose and Turnip Stew
Goose and Turnip Stew is the perfect, hearty dish for a cold winter night. Find out how to make this traditional meal with our recipe and ingredients list.
Ingredients
- 1 goose carcase
- 1 1/4 lb roast goose
- meat juices from roast
- 2 cups water
- 2 medium onions
- 18 oz small white turnips
- 9 oz potatoes
- 9 oz carrots
- 2 oz goose or pork dripping fat from roasted meats
- 1 tbsp plain flour All purpose
- 1 tsp salt
- 1 pinch freshly ground black pepper
- 2 tbsp chopped fresh parsley
Instructions
- Cut up goose carcass with poultry shears. Remove skin from meat. Cover carcass, skin and juices with the water and simmer for 30 minutes, covered.
- Peel and chop onions. Peel, wash and chop turnips, potatoes and carrots. Cut up cooked goose meat.
- Strain goose stock.
- Heat dripping and fry onions until transparent; stir in flour and gradually add stock, stirring continously.
- Add turnips to sauce, cover and cook for 20 minutes.
- Add chopped potatoes, carrots and salt and cook for 20 minutes longer.
- Add meat and heat with vegetables.
- Season stew with pepper and serve sprinkled with chopped parsley.
Calories: 652 kcal
Carbohydrates: 32 g
Protein: 26 g
Fat: 48g
Saturated Fat: 14 g
Cholesterol: 113 mg
Sodium: 822 mg
Potassium: 1257 mg
Fiber: 7 g
Sugar: 11 g
Vitamin A: 10969 IU
Vitamin C: 56 mg
Calcium: 104 mg
Iron: 5 mg