Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
1059
Calories
50g
Protein
30g
Fat
145g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Truffle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp. salt
- 8 Tbs. (1 stick) cold unsalted butter, cut into
- small pieces
- 2 to 3 Tbs. ice water
- 1 large or 2 medium celery roots, peeled and
- cut into 1⁄2-inch dice
- 1 lb. potatoes, peeled and cut into 1⁄2-inch dice
- 1 tsp. salt
- 2 Tbs. unsalted butter
- 1/2 cup chopped yellow onion
- 4 celery stalks, chopped
- 2 tsp. all-purpose flour
- 3 cups low-sodium chicken stock
- 2 Tbs. minced fresh flat-leaf parsley
- 1 tsp. black truffle oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes