Roasted Parsnip, Celery, and Apple Salad

By February 5, 2012Uncategorized

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


Author Terra

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