Ingredients
- 1 1/2 ounces (3 tablespoons) unsalted butter
- 1 medium leek, white-colored and lightweight-eco-friendly parts only, thinly sliced crosswise and rinsed well
- 3 ounces celery root, peeled and reduce 1/4-inch dice (3/4 cup)
- 1 medium parsnip, reduce 1/4-inch dice
- Coarse salt and freshly ground pepper
- 4 1/2 cups Poultry Stock
- 1 1/2 cups shredded cooked poultry
- 1 cup cooked grain
Directions
Melt butter inside a medium saucepan over medium-high temperature. Add leek, celery root, parsnip, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Prepare, stirring from time to time, until leek is translucent, a couple of minutes.
Add stock, and produce to some boil. Reduce heat, and simmer until vegetables are tender, about a few minutes. Stir in poultry and grain, and prepare until heated through. Season with pepper and salt, and serve immediately.