Ingredients

• 1 Tablespoon olive oil
• 1 medium yellow onion, diced large
• 1 teaspoon fresh rosemary
• 2-4 Jerusalem artichokes, peeled and cut into large cubes (8 oz.)
• 2 medium parsnips, peeled and diced large (12 oz.)
• 2 medium Yukon gold potatoes, peeled and diced large (12 oz.)
• 1 medium turnip, peeled and diced large (7 oz.)
• 1 medium carrot, peeled and diced large (5 oz.)
• 1 medium celery root, trimmed, peeled and diced large (20 oz.)
• 1 medium fennel bulb, stalks trimmed, cored and diced large (12 oz.)
• 6 cups low-sodium chicken or veggie broth
• 1 Tablespoon fresh lemon juice, plus more to taste
• Red pepper flakes to taste
• 1 Tablespoon kosher salt, plus more as needed

Directions

1. Heat oil in a large stock pot or Dutch oven over medium heat. 

2. Add onion and cook until softened, stirring occasionally. 

3. Add rosemary, the remaining diced vegetables and salt, stir to combine and cover with a lid. Cook at medium heat, stirring every 5 minutes, up to 20 minutes until veggies begin to soften but still maintain their shape. 

4. Increase heat to medium-high, add broth and stir to combine. Bring to a simmer, then reduce the heat to medium-low and simmer uncovered, stirring occasionally until veggies are fork tender. 

5. Remove from heat and add lemon juice and red pepper flakes. Taste and season with salt, pepper and additional lemon juice to taste.