From the Wall St Journal, Nov 26, 2011
Saute onion and salt until soft but not colored.
Separately, bring stock to a simmer.
Add fennel and carrots to onions. Cook 5 minutes until soft.
Add turnips, sunchokes, and potatoes and cook 1 minute.
Add hot stock to vegetables.
Simmer until vegetables are tender - about 10 minutes.
Stir in rosemary.
Season to taste with sale and lemon juice.
Drizzle with olive oil before serving.
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Serving Size: 1 Serving (1028g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 186 | ||
Calories from Fat: 65 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 3382.3mg | 117 % | |
Potassium 626.3mg | 16 % | |
Total Carbohydrate 30.4g | 9 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 24.8g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 186
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