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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1028g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 65 (35%)|
|Amt Per Serving||% DV|
|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 %|
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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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