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Root Vegetable Bread Salad

www.rachaelraymag.com
  • 65 minutes
  • Serves 8

INGREDIENTS

8 ozs

crusty

2/3 cup

evoo

1 serving

salt and pepper

1 lb

carrots—peeled

1 lb

parsnips—peeled

1

onion

1

juice of lemon

1/2 cup

flat-leaf parsley