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- 5 ounces / 150 g leeks, sliced and well-washed
- 7 ounces / 200g fennel bulb, chopped
- 7 ounces / 200g carrot, well scrubbed and chopped
- 3.5 ounces / 100 g celery
- 3.5 ounces / 100g celery root (celeriac), peeled and chopped
- 1 ounce / 30g sun-dried tomatoes
- 3.5 ounces / 100g shallots, peeled
- 3 medium garlic cloves
- 9 ounces / 250g fine grain sea salt
- 1.5 ounces / 40 g flat-leaf parsley, loosely chopped
- 2 ounces / 60g cilantro (coriander), loosely chopped
Directions:View on 101 Cookbooks
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