Celery Root Bisque with Walnut Parsley Gremolata recipes
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
- 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
Instructions
Celery Root Bisque with Walnut-Parsley Gremolata recipes serves 4 original recipe by Food & Wine.
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