Ingredients:
- 1 tbsp cornstarch slurry (1/2 tbsp cornstarch mixed with cold water)
- salt and black pepper to taste
Directions:
- In a 2 quart saucepan on medium heat, add the butter, onions and 5 spice powder. Saute for 3 minutes then add carrots, celery, celery root and parsnips. Saute for 10 minutes then add chicken stock. Reduce stock by 30 percent until the vegetables are soft but not mushy. Stir in the cornstarch slurry to thicken. Check for seasoning.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 652.66 Kcal (2733 kJ) | ||
| Calories from fat | 154.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.18g | 26% | |
|---|---|---|---|
| Cholesterol | 44.93mg | 15% | |
| Sodium | 1748.01mg | 73% | |
| Potassium | 2009.17mg | 43% | |
| Total Carbs | 96.22g | 32% | |
| Sugars | 43.78g | 175% | |
| Dietary Fiber | 22.8g | 91% | |
| Protein | 23.92g | 48% | |
| Vitamin C | 45.2mg | 75% | |
| Vitamin A | 1.4mg | 47% | |
| Iron | 3.2mg | 18% | |
| Calcium | 215.2mg | 22% | |
| Amount Per 100 g | |||
| Calories | 51.84 Kcal (217 kJ) | ||
| Calories from fat | 12.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.36g | 26% | |
|---|---|---|---|
| Cholesterol | 3.57mg | 15% | |
| Sodium | 138.83mg | 73% | |
| Potassium | 159.57mg | 43% | |
| Total Carbs | 7.64g | 32% | |
| Sugars | 3.48g | 175% | |
| Dietary Fiber | 1.81g | 91% | |
| Protein | 1.9g | 48% | |
| Vitamin C | 3.6mg | 75% | |
| Vitamin A | 0.1mg | 47% | |
| Iron | 0.3mg | 18% | |
| Calcium | 17.1mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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