The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Warm roast carrot and parsnip salad with rye croûtons

Salads aren't just for summer, as this earthy, hearty dish attests. Add roasted pepitas for extra crunch.

You'll need

3 carrots, halved lengthways and cut into wedges 3 parsnips, halved lengthways and cut into wedges 90 ml olive oil 2 bunches Dutch carrots, trimmed, scrubbed and halved lengthways, plus 1 extra shaved 6 rindless bacon rashers 4 slices rye bread, torn To serve: coarsely torn radicchio and flat-leaf parsley   Mustard dressing 60 ml (¼ cup) olive oil 1 tbsp each cider vinegar and lemon juice, or to taste 2 tsp Dijon mustard 2 tsp thyme 1 small garlic clove, crushed


  • 01
  • Preheat oven to 200C. Toss the regular carrots and parsnips in a bowl with 2 tbsp olive oil and season to taste. Spread on an oven tray lined with baking paper and roast, stirring occasionally, until golden brown and tender (1-1¼ hours). Toss Dutch carrots and 1 tbsp oil in in a bowl and season to taste. Spread on an oven tray lined with baking paper and roast, stirring occasionally, until golden brown and tender (20-25 minutes).
  • 02
  • Meanwhile, heat remaining oil in a large frying pan over medium-high heat, add bacon and fry, turning occasionally, until golden brown and crisp (3-4 minutes). Remove from pan, set aside to cool, then break into rough pieces. Add rye bread to pan and fry, stirring occasionally, until golden brown, then season to taste. Just before serving warm bacon in oven for a minute or two.
  • 03
  • For mustard dressing, whisk ingredients in a bowl to combine and season to taste.
  • 04
  • Combine roasted vegetables in a large bowl with warm bacon and rye croûtons. Add radicchio, parsley and shaved carrot, drizzle with dressing to taste, toss to combine and serve warm.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Drink Suggestion

Rich viognier.

Featured in

Apr 2015

You might also like...

Alistair’s secret barbecue sauce


Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart


Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea


Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.