Roast Apple, Parsnip and Celeriac with Rosemary Salt

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Roast Apple, Parsnip and Celeriac with Rosemary Salt

 

 

1 medium celeriac bulb, trimmed, chopped

4 small parsnips, peeled, chopped

4 teaspoons olive oil

2 medium red apples, cored, cut into wedges

2 teaspoons fresh rosemary leaves, finely chopped

2 teaspoons sea salt

 

 

1. Preheat oven to 220 C (430 F) or 200 C (400 F) for fan-forced.

 

2. Line a large baking tray with non-stick baking paper (parchment).

 

3. Place celeriac and parsnip on prepared tray. Drizzle with oil. Toss

to coat.

 

4. Roast for 20 minutes. Add apple.

 

5. Roast for 20 minutes or until browned and tender.

 

6. Meanwhile, combine rosemary and salt in a bowl. Using fingers, crush salt and

rosemary together.

 

7. Add rosemary salt to cooked vegetables. Toss to combine. Serve.

 

 

Serves 8.