1 pound carrots, peeled and cut into 1/2-inch rounds
1/2 pound parsnips, peeled and cut into 1/2-inch rounds
1 yellow onion, quartered
5 tablespoons olive oil
kosher salt and pepper
1/2 baguette, cut into 16 thin slices
Calories from fat 47%
Sat fat 0g
How to Make It
Heat oven to 400° F.
In a large roasting pan, combine the carrots, parsnips, onion, 3 tablespoons of the oil, 1½ teaspoons salt, and ¼ teaspoon pepper. Spread the vegetables in an even layer and roast, stirring occasionally, until tender and golden brown, about 45 minutes.
Meanwhile, arrange the bread slices on a baking sheet and brush with the remaining oil. During the last 10 minutes of roasting time, toast the slices until crisp.
Transfer the vegetables to a blender and purée with 3 cups water, adding more water if necessary, ¼ cup at a time, until smooth. Rewarm in a pot over medium-low heat, if necessary. Divide among individual bowls and serve with the olive oil toast.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.