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1. Slice all root veg very thinly on a mandolin length wise. Keep each kind separately.
2. Grease small size deep baking tray with olive oil. Start layering the vegetables one slice overlapping the other.
3. Heat up the veg stock mixed with potato starch until boiling. Pour over the layered veg.
4. Put the tray in the pre-heated oven to 160 degrees for about an hour.
5. Let it cool down with some weight on it. Once cooled down a bit, place it in the fridge until chilled. Serve with green salad.
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|Serving Size: 1 Serving (0g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (100%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 18.4mg||1 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Calories per serving: 1
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