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Carrot-Fennel Potage With Dill Oil

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Feed Me Phoebe
Related tags
dairy free low fat nut free vegan vegetarian
Nutrition per serving    (USDA % daily values)
CAL
166
FAT
3%
CHOL
0%
SOD
111%

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Ingredients for 4 servings

1 large fennel bulb (about 1 pound), trimmed, halved lengthwise, and thinly sliced

4 medium carrots (about 1 pound), peeled, halved width-wise, and quartered

1 medium Spanish onion, quartered

1 teaspoon sea salt, divided

Olive oil

1 medium Yukon gold potato (about ½ pound), peeled and diced

3 tablespoons Pernod or dry white wine

1 quart vegetable stock

1/4 cup fresh dill leaves

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