Preparation time: 10 minutes  Cooking time: 1 hour 5 minutes Oven temperature: 200 C (400 F), Gas Mark 6 4 carrots, chopped  2 parsnips, chopped  1 leek, very finely chopped 1.2 liters/2 pints fresh  Vegetable stock  2 teaspoon thyme leaves  Salt and pepper  Springs of thyme, to garnish  Place the carrots and parsnips in a roasting tin and season with salt and pepper. Roast in a preheated oven, 200 C (400 F), Gas Mark 6, for 1 hour, or until the vegetables are very soft.  Meanwhile, 20 minutes before the vegetables have finished roasting, put the leeks in large saucepan With the stock and 1 teaspoon of the thyme. Simmer, covered, for 20 minutes  Transfer to the roasted root vegetables to a blender or food processor and blend, adding a little of the Stock if necessary. Transfer to the saucepan and check the seasoning. Add the remaining thyme. Stir and Simmer for 5 minutes.  Ladle into warmed bowls and serve garnished with the thyme springs.   
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roasting parsnips pepper preheated vegetables springs

Ramarao Rama Rao

10/01/2013 06:28 AM