When it comes to stocking the pantry with root vegetables, most people stop with potatoes (regular and sweet), carrots, onions and garlic. And those are excellent to have on hand. But there are loads of other, more neglected roots, like rutabagas, turnips, radishes and celery root, worth having on hand. All root vegetables will keep for months in a cool, dark place, and they come in very handy, whether you want to roast up a bunch with olive oil and spices, or you want to make them into soup. This soup may not be the most beautiful of dishes, but it's hearty and nourishing, and highly adaptable, easily made with just about any root vegetables you have on hand.
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|Serving Size: 1 recipe (1485g)|
|Recipe Makes: 1|
|Calories from Fat: 831 (100%)|
|Amt Per Serving||% DV|
|Total Fat 92.3g||123 %|
|Saturated Fat 58.4g||292 %|
|Monounsaturated Fat 23.9g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 244.2mg||75 %|
|Sodium 656.1mg||23 %|
|Potassium 69.7mg||2 %|
|Total Carbohydrate 3.9g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 3.4g|
|Protein 1.6g||2 %|
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Calories per serving: 832
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