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Ingredients
  • 1 large celery root peeled and cut in half
  • 1 average size parsnip just so it’s not as long, cut in half
  • 1 medium - large rutabaga not peeled and left whole
  • 1 medium - large turnip not peeled and left whole
  • 1 cup of cashews 135g, soaked for at least 10 minutes
  • 2 cups of veggie broth 475ml
  • 2 tablespoons rice flour 20g
  • Pinch of salt and some fresh cracked black pepper
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