Name: Roast apple, parsnip and celeriac with rosemary salt
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Ingredients: 1 medium celeriac bulb, trimmed, chopped; 500g parsnip; 18.20 gm olive oil; 2 medium red apples, cored, cut into wedges; 2 tsp fresh rosemary leaves, finely chopped; 4.80 gm sea salt

Roast apple, parsnip and celeriac with rosemary salt

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Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes

Elevate your roast pork with a delightful celeriac and apple side pairing.

Ingredients:

1 medium celeriac bulb, trimmed, chopped
500g parsnip
2 medium red apples, cored, cut into wedges
2 tsp fresh rosemary leaves, finely chopped
4.80 gm sea salt

Instructions:

Preheat the oven to 220C/200C fan-forced. Line a large baking tray with baking paper, then place celeriac and parsnip on it. Drizzle with oil and toss to coat. Roast for 20 minutes. Add the apple and continue roasting for another 20 minutes until browned and tender.
In a bowl, mix the fragrant rosemary with the salt and crush them together with your fingers.
Sprinkle cooked vegetables with aromatic rosemary salt, toss gently, and serve. Roast vegetables in the oven for the final 20 minutes of the pork cooking time as indicated in the related recipe for a delicious finish. Let the vegetables continue to bake while the pork rests.

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