Rating: 3.5 stars
261 Ratings
  • 5 star values: 78
  • 4 star values: 40
  • 3 star values: 67
  • 2 star values: 54
  • 1 star values: 22

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Credit: Beatriz da Costa

Recipe Summary test

hands-on:
15 mins
total:
1 hr
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400°F.

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  • 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.

Nutrition Facts

345 calories; calories from fat 47%; fat 18g; carbohydrates 42g; fiber 8g; sugars 11g; protein 5g.
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