Goose in pots with vegetables
4 servings
30 minutes
Goose in pots with vegetables is a traditional dish of European cuisine that embodies the atmosphere of home comfort and the aroma of a village hearth. In ancient times, cooking goose in clay pots was a slow braising method that preserved the meat's juiciness and revealed its rich flavor. Crispy pieces of goose soaked in their own fat harmoniously combine with tender potatoes, sweet carrots, and spicy turnips, creating a balanced dish. Lightly frying onions adds a pleasant caramel note, while aromatic chicken broth ties all the ingredients together. This treat is especially suitable for family gatherings and celebrations, offering warmth and a rich, cozy taste.
1
Prepare all the ingredients.
2
Cut the goose into pieces.
- Goose: 0.3 piece
3
Fry in a pan with fat.
- Fat: 100 g
- Goose: 0.3 piece
4
Place the fried pieces in clay pots.
- Goose: 0.3 piece
5
Add diced raw potatoes, grated carrots and turnips, lightly fried chopped onions in vegetable oil, salt, and pepper to the pots.
- Potato: 3 pieces
- Carrot: 1 piece
- Turnip: 1 piece
- Onion: 1 head
- Vegetable oil: 50 ml
- Ground black pepper: to taste
- Salt: to taste
6
Pour with broth.
- Chicken broth: 500 ml
7
Bake in the oven until cooked.
