| Ingredients | Vegetable Broth (Onion, Tomato, Carrot, Celery, Fennel, Red Cabbage, Garlic, Parsley, Fennel Fronds, Rice Bran Oil), Russet Potato, Leek, Fennel, Heavy Cream (Cream, Carrageenan), Rice Bran Oil, Cilantro, Fennel Fronds, Lemon Juice, Salt, Pepper |
| Reheating instructions | Stovetop: Pour into a heavy bottomed saucepan and heat over medium-low heat, stirring frequently to prevent scorching, until hot, roughly 10-15 minutes. Add your turkey pan drippings to the gravy for added richness and flavor. Microwave: Pour into a microwave-safe container and cover loosely with a microwave-safe lid or paper towel. Heat on high for 2-3 minutes until hot. Stop and stir every 60 seconds to ensure even heating. |
| Servings | Serves 2 |
| Size | 24 oz |
A creamy, dreamy puree of earthy russet potatoes and tender, melted leeks. My recommendation, to take it to another level, is to try topping it with a garnish of local Tsar Nicoulai caviar. -Sam M
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