Instructions

Put a large pot of water on to boil. Using a spiral vegetable slicer, cut celeriac into long strands. You should have about 10 cups of celeriac "noodles." Combine broth, wine, chicken tenders and garlic in a medium saucepan. Bring to a boil over high heat. Cover, reduce heat and simmer until the chicken is cooked through and the garlic is soft, 10 to 12 minutes. Meanwhile, cook the "noodles" in the boiling water, stirring often, for 2 minutes. Remove from heat and stir in spinach. Transfer to a colander and let drain for 3 minutes, then transfer to a serving bowl. Cover with foil to keep warm. Transfer the chicken to a clean cutting board; chop or shred into bite-size pieces. Puree the garlic and broth with an immersion blender or in a blender until smooth, about 1 minute. (Use caution when blending hot liquids.) Bring the mixture to a simmer over medium-high heat. Add cornstarch mixture and cook, whisking, until slightly thickened, about 1 minute. Whisk in ¾ cup Parmesan, sour cream, butter, pepper and nutmeg. Stir in the chicken and cook for 1 minute. Drain the vegetables, if necessary. Pour the chicken mixture on top. Serve topped with the remaining ¼ cup Parmesan and parsley.