Maggie’s Barossa bounty

For those seeking classy comfort food in winter, these hearty vegetable dishes are the answer.
Maggie

Warm roasted root vegetable salad with salsa verde

SERVES 4-6 PREP AND COOK TIME 1 HOUR 20 MINUTES

600g parsnips, scrubbed, halved lengthways
350g mixed heirloom baby carrots, scrubbed, trimmed
1 small celeriac, peeled, halved, cut into 1cm slices
500g small kumara, cut into 1cm slices
2 medium fennel, trimmed, cut into 1cm slices, fronds reserved
½ cup (125ml) extra virgin olive oil
¾ cup (180ml) verjuice

SALSA VERDE

4 anchovy fillets
1 teaspoon capers
½ teaspoon Dijon mustard
½ clove garlic
100ml extra virgin olive oil
1 cup flat-leaf parsley, chopped
½ cup basil leaves
½ cup mint leaves
½ cup sorrel
2 teaspoons verjuice

1 Preheat the oven to 220°C (200°C fan-forced).

Place all the vegetables into a large mixing