Roast apple, parsnip and celeriac with rosemary salt

This celeriac and apple combination is the perfect accompaniment to roast pork.

Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper. Place celeriac and parsnip on prepared tray. Drizzle with oil. Toss to coat. Roast for 20 minutes. Add apple. Roast for 20 minutes or until browned and tender.
Meanwhile, combine rosemary and salt in a bowl. Using fingers, crush salt and rosemary together.
Add rosemary salt to cooked vegetables. Toss to combine. Serve. Place vegetables in oven for last 20 minutes of pork cooking time (see related recipe). Vegetables can continue to cook while pork is resting.

Source

1 medium celeriac bulb, trimmed, chopped

4 small parsnips, peeled, chopped

1 tbsp olive oil

2 medium red apples, cored, cut into wedges

2 tsp fresh rosemary leaves, finely chopped

2 tsp sea salt

Store Spice Organizer

Check price

Hurry up

Check price

Hurry up

Check price

Hurry up