Roast apple, parsnip and celeriac with rosemary salt

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

Recipe «Roast apple, parsnip and celeriac with rosemary salt» presented in category Recipes / Meat, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author sheff would need: 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 .

Ingredients:

• 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 

Instructions

1. 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.
2. Meanwhile, combine rosemary and salt in a bowl. Using fingers, crush salt and rosemary together.
3. 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.