Celery Root & Potato Potpie

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. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 10 of 12 ingredients. The other 2 aren't in our nutrition table and add 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

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.