Ingredients:
1 lb. carrots, peeled and cut
1 lb. parsnips, peeled and cut
olive oil
maple syrup
½ C carrot, diced
½ C onion, diced
½ C celery, diced
2 1/2 C almond milk
2 1/2 C vegetable broth
1 bay leaf
salt and pepper, to taste
cayenne pepper, to taste
crème fraiche
Instructions:
Preheat oven to 375 degrees. In an ovenproof baking dish, toss together cut carrots and parsnips with olive oil. Drizzle with maple syrup and roast in the oven until soft (about 45 minutes) enough for a knife to easily slide in.
In a skillet, saute diced carrots, onion and celery until soft. Add vegetable stock, almond milk and bay leaf. Bring to a boil, then lower heat and simmer until the oven-roasted vegetables are done.
Place oven-roasted vegetables in a blender or food processor (including the pan drippings) and puree. Remove the bay leaf from the skillet and add contents to the blender. Blend until smooth. Finish with a dusting of cayenne pepper. Blend to mix.
Serve with a dollop of crème fraiche.
Note: Sometimes instead of crème fraiche, I mix together a little maple syrup and sour cream (to taste) and drizzle a little design over each bowl as I serve it. Really yummy.
