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Ingredients

• 2 tablespoons butter
• 1 cup thinly sliced leek
• 1/2 cup finely chopped carrot
• 2 tablespoons dry white wine
• 3 cups (1/2-inch) cubed peeled celeriac (celery root; about 3/4 pound)
• 3 cups fat-free, less-sodium chicken broth
• 1 cup water
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 3/4 cups cooked wild rice
• 2 tablespoons minced fresh chives

Description

The Knobby Bulb Called Celeriac Or Celery Root Has A Celery-like Flavor, But One That Is More Robust And Creamy At The Same Time. Add Leftover Turkey To Make This An Entrée.

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