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Ingredients
- Sea salt
- 1 onion
- 5 cloves
- 20 whole peppercorns (black or mixed)
- A small bundle of fresh thyme
- A bundle of parsley (on the stem)
- 2 bay leaves
- 8 carrots (what my mom calls âdirty carrotsâ â theyâve been harvested and buried in sand â so they are mature and extra sweet)
- 8 golden turnips
- 1 large bulb fennel
- 12 small potatoes, peeled
- 3 leeks, trimmed and cut into 4-5 inch lengths
- To garnish: mini cornichon pickles, chopped flat leaf parsley, dijon mustard, coarse sea salt
View Full Recipe at Lunch in Paris
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3142g | |
| Calories 1749 | |
| Calories from Fat 38 | 2% |
| Total Fat 4.5g | 6% |
| Saturated Fat 0.93g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1042mg | 43% |
| Potassium 10422mg | 298% |
| Total Carbs 399.41g | 107% |
| Dietary Fiber 69.9g | 233% |
| Sugars 71.4g | 48% |
| Protein 47.15g | 75% |
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