Roast apple, parsnip and celeriac with rosemary salt

Super Food Ideas - Recipe by Liz Macri. Photography by Ben Dearnley. Published by

Perfect for pairing with pork or chicken!


  • 1 medium celeriac bulb, trimmed, chopped
  •  4 (500g) small parsnips, peeled, chopped
  •  1 tablespoon 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 425 degrees. 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).