Roasted vegetables puree with cauliflower

Ingredients

• 4 pcs Carrots
• 4 pcs Sweet potatoes
• 2 head Onions
• 1 tsp Oilve oil
• 0.5 g Salt
• 0.1 g Black pepper, ground
• 2 pcs Parsley root
• 1 head Cauliflower
• 2 pcs Celery stalks
• 2 tsp Thyme, dried

Method

1. Chop the vegetables, drizzle with olive oil, season and place on 2 baking trays.
2. Cover with aluminium foil and place in a preheated oven at 200 Degrees (390 F) for 30 minutes.
3. Remove the foil and bake for a further 10 minutes.
4. Then put the vegetables in a saucepan, add water, salt and pepper.
5. Then puree with a hand blender.