Ingredients
1 large fennel bulb, cleaned & the hard rough bit at the bottom, cut out1 large white onion, peeled & finely sliced
900 gr. jerusalem artichokes, weight with skin on, peeled, cut in chunks & put in acid water
1 potato, peeled, washed & cut in chunks
1 litre of vegetable stock
Olive oil
Sea salt
Black Pepper
Description
Petit Chef
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