Method

• 1.
  Preheat oven to 220°C. Lightly grease 2 large baking trays.
• 2.
  Place parsnip in a large saucepan with salt, 11/4 cups (310ml) vinegar, and enough cold water to just cover the parsnip. Place over high heat and bring to the boil, then reduce heat to medium and simmer for 5 minutes or until just tender. Drain well. Cut in half lengthwise.
• 3.
  Transfer parsnip to prepared trays in a single layer to steam dry. Drizzle with oil, and toss to coat. Turn cut-side down. Roast for 20-25 minutes until golden and starting to caramelise. Remove from oven, and carefully turn. Drizzle with remaining vinegar, sprinkle with extra salt, and add rosemary sprigs to the tray. Roast for a further 8-10 minutes until golden brown and vinegar has evaporated. Transfer to a serving platter, season with salt flakes and freshly ground black pepper and serve.