This combination of roasted apples and parsnips is the perfect accompaniment to my Slow-Cooked Macadamia Rosemary Salmon.
1½ lbs/680 g parsnips, peeled and chopped
2 large apples, cored and chopped
1 medium shallot, chopped (about ½ cup/160 g)
1 tbsp/3 g fresh sage, chopped, plus 1 tsp/1 g fresh sage, chopped
¼ cup/60 ml ghee, melted
½ tsp sea salt
¼ tsp pepper
1 tbsp/15 ml fresh orange juice
1 tsp/5 g orange zest
Preheat oven to 425°F/218°C. Combine parsnips, apples, shallots, 1 tbsp/3 g sage, ghee, salt and pepper. Toss to combine and spread onto a baking sheet. Cook for 1 hour. Halfway through, open oven and toss the ingredients to make sure the fruit and vegetables are well combined. After cooking, toss with orange juice, orange zest and additional teaspoon/1 g of sage. Serve.