Preheat your oven to 180˚C. Boil your sliced parsnips in water for 15 minutes to soften and then drain and leave in a colander to steam. The more time you allow moisture to evaporate off, the better the texture your parsnips will be after frying.
In a roasting tray melt your goose fat over a medium heat on the stove, until it is sizzling hot. Then add in your parsnips and coat evenly. Season well and sprinkle with thyme. Transfer to the oven and bake for 15-20 mins. Then remove and drizzle with maple syrup.
Return to the oven and cook for a further 20-25 mins until the parsnips are golden, crispy and fluffy on the inside.
Serve hot with a generous spoonful of Truffle Ketchup.