Simmer celery in stock until just tender, about 12-15 min. Remove from heat, drain, & reserve stock (about 2/3 cup.) In a heavy saucepan, melt the butter and stir in flour, using a whisk to blend well. Cook until it bubbles. Combine the cream & stock, pour into butter & flour mixture. Simmer until thickened, about 3 min. Add nutmeg. Put celery back into the sauce & warm it thru before serving.
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|Serving Size: 1 Serving (396g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 417 (87%)|
|Amt Per Serving||% DV|
|Total Fat 46.3g||62 %|
|Saturated Fat 28.9g||144 %|
|Monounsaturated Fat 13.2g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 153.9mg||47 %|
|Sodium 829.9mg||29 %|
|Potassium 261.2mg||7 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 12.2g|
|Protein 6.1g||9 %|
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Calories per serving: 481
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