Roasted Apples and Celery Root with Sage
Ingredients
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2 large celery roots, about 1½ lb (675 g), peeled and cut into wedges
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2 baking apples, cored and cut into wedges
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3 sprigs fresh sage
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45 à 60 ml (3 à 4 tbsp) extra virgin olive oil
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Salt and freshly ground pepper, to taste
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30 ml (2c. tbsp) finely chopped fresh Italian parsley
Preparation
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1. Preheat oven to 425°F (220°C). In a large bowl, combine all the ingredients. Mix well to coat. Transfer to a preheated baking sheet large enough to hold everything without crowdling. (If your sheet is too small, the apples and celery root will steam rather than brown.)
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2. Roast for 30 to 35 minutes, turning every 15 minutes. Remove from oven and sprinkle with parsley. Serve immediately.
