By Ryan Kelley

Root Vegetable Toasts with Creamy Mushroom Spread

Ingredients

4 servings

2golden beets

small, peeled and cut into 1/2” thick wedges

2red beets

small, peeled and cut into 1/2” thick wedges

1carrot

medium, peeled and cut into 1/2” thick slices on the diagonal

1parsnip

medium, peeled and cut into 1/2” thick slices on the diagonal

2 tablespoonsolive oil

1 teaspoonfine sea salt

½ teaspoonblack pepper

2 tablespoonsunsalted butter

2shallots

chopped

2garlic cloves

finely chopped

4 sprigsfresh thyme

1 poundmixed mushrooms

cleaned and sliced

1 teaspoonfine sea salt

½ teaspoonblack pepper

1 ozcream cheese

cut into small cubes

8 piecescrispbread

¼ cupfresh parsley

chopped

Instructions