23 Ingredients
  • 3 pounds russet potatoes, unpeeled
  • 3 pounds Yukon Gold potatoes, unpeeled
  • 1/2 cup (1 stick) unsalted butter, cut into 1/2" cubes
  • 1 1/2-2 cups whole milk, warmed
  • kosher salt
  • 1 ounce dried porcini mushrooms
  • 3/4 cup brown or French green lentils
  • 6 garlic cloves, divided, plus 2 tablespoons chopped garlic
  • 1 teaspoon kosher salt plus more
  • 5 tablespoons olive oil, divided
  • 3 cups coarsely chopped onions
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 2 cups dry white wine
  • 8 cups vegetable broth
  • 2 tablespoons cornstarch
  • 2 tablespoons gluten-free white miso or 2 teaspoons gluten-free tamari soy sauce
  • freshly ground black pepper
  • 12 cups 1/2" pieces peeled fall vegetables (such as squash, turnips, carrots, and parsnips)
  • 1 cup frozen pearl onions, thawed, halved
  • 2 4" rosemary sprigs
  • 2 cups bite-size pieces mixed fresh mushrooms
  • 1/4 cup chopped mixed fresh herb (such as parsley, chives, and sage)
Nutrition
589
29% daily value
10 servings
                                       
                                            balanced, high-​fiber, vegetarian, gluten-​free
     

Fat

29% 19

Saturated

39% 8

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

29% 88

Carbs (net)

- 75

Fiber

52% 13

Sugars

- 8

Sugars, added

- 0

Protein

33% 17

Cholesterol

10% 29

Sodium

73% 1746

Calcium

16% 165

Magnesium

30% 125

Potassium

39% 1818

Iron

29% 5

Zinc

23% 2

Phosphorus

51% 355

Vitamin A

44% 392

Vitamin C

61% 55

Thiamin (B1)

47% 1

Riboflavin (B2)

33% 0

Niacin (B3)

37% 6

Vitamin B6

97% 1

Folate equivalent (total)

42% 167

Folate (food)

- 167

Folic acid

- 0

Vitamin B12

9% 0

Vitamin D

6% 1

Vitamin E

10% 2

Vitamin K

35% 43
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