Peel the vegetables and cut them in big pieces. Sprinkle some salt, pepper, butter and 1tbsp olive oil on them and then bake at 200C for 40min. Cover the verges with alminium foil before baking.
2
In a pot, add the baked vegetables and water then bring it to boil 30min at low fire. Once the vegetables are cooked, crush them using a blender until becomes a thick sauce.
3
In the end add fresh cream, salt, pepper, dijion mustard and rest of olive oil.