Roast Goose with Mashed Potatoes and Apple and Red Cabbage

Wash the goose very early, dry and season well with salt and pepper from the inside. Push in the apples, add the rosemary and thyme and sew up or close with needles. Salt the outside as well. Peel and chop the parsley root, carrots and onions. Wash the leek and chop the white of it as well. Put the goose in the oven on the middle rack. Place a sufficiently large container on the bottom of the oven to catch the goose's juice and fat. Fill the container 2 cm with water and the chopped vegetables. Heat the oven to 220 degrees. After an hour, reduce the temperature to 80 degrees. The goose has to cook for at least 7 hours. At the end, heat it again to 180 degrees and bring the goose to the right temperature in half an hour. Then switch off the oven and remove the container with the cooked vegetables. Puree the whole thing into a fine sauce with the addition of sherry and stock.

Within the seven hours, prepare the red cabbage as follows: Remove the outer leaves of the cabbage. Eighth and chop the cabbage. In the pressure cooker, sauté the chopped onion in the oil. Add red cabbage and sugar and stir well. Deglaze with the red wine vinegar. Put the bay leaves and cloves in the tea bag and close the pot with the lid. As soon as the pressure in the pot has reached its limit, turn off the stove and let it steep for 4 minutes. Then let it cool down under cold water and remove the lid. Now season the whole thing with salt.

The mashed potatoes are also prepared in the pressure cooker. Put the peeled and eighthed potatoes in the pressure cooker. Fill with salted water until the potatoes are not completely covered. Put the lid on and build up pressure, when the pressure is at the limit, switch off the stove after 4 minutes. Then let it cool down under cold water and remove the lid. Drain the rest of the water. Add the butter and stir with a hand mixer. Bring the milk to the boil in a separate saucepan and gradually add to the mashed potatoes until the desired consistency is achieved. Refine the whole thing with nutmeg and salt.