Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Roast apple, parsnip and celeriac with rosemary salt

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

Perfect for pairing with pork or chicken!

Ingredients

  • 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

Preparation

  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).