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
Description
Roast Apple, Parsnip And Celeriac With Rosemary Salt Recipe - Preheat Oven To 220°C/200°C Fan-forced. Line A Large Baking Tray With Baking Paper. Place Celeriac And Parsnip On Prepared Tray. Drizzle With Oil. Toss To Coat....
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