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Ingredients
- 1 tablespoon unsalted butter
- 1 large leek, white and light green parts only, thinly sliced
- 5 garlic cloves, crushed
- |2 1/2 pounds celery root, peeled and cut into 1-inch dice (8 cups)
- One 2-inch chunk of Parmigiano-Reggiano cheese (1 ounce), plus 1/4 cup freshly grated cheese
- 2 cups chicken stock or low-sodium broth
- 1/2 cup walnuts
- 1/4 cup extra-virgin olive oil
- 1/2 cup coarsely chopped parsley
- 1/2 cup heavy cream
- Kosher salt
- Pepper
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 671g | |
| Calories 1023 | |
| Calories from Fat 924 | 90% |
| Total Fat 105.66g | 132% |
| Saturated Fat 30.38g | 122% |
| Trans Fat 0.0g | |
| Cholesterol 113mg | 38% |
| Sodium 792mg | 33% |
| Potassium 759mg | 22% |
| Total Carbs 13.68g | 4% |
| Dietary Fiber 4.9g | 16% |
| Sugars 1.24g | 1% |
| Protein 11.81g | 19% |
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