1 pound parsnips, peeled, trimmed, and quartered lengthwise
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 bunch celery, cut diagonally into 1/8-inch-thick slices
1/2 cup celery leaves
1 apple, cored, halved, and cut into 1/8-inch-thick wedges
Preheat oven to 375°. In a large bowl, toss parsnips with oil; season with salt & pepper. Spread parsnips in a single layer on a baking sheet. Roast until golden brown and tender, about 30 minutes. Let cool slightly. Divide parsnips among 6 serving plates. Place celery slices and leaves, apple, and vinaigrette in a large nonreactive bowl; season with salt and pepper. Toss until well combined and arrange on top of parsnips.
Adapted from www.marthastewart.com.