Swiss Chard Leek Cannelloni

Ingredients

• Filling:
• 4 bunches Swiss chard
• 5 1/2 to 6 large leeks
• 2 tablespoons butter
• 1 cup dry white wine
• 2 cups heavy whipping cream
• 1 cup whole milk + more if needed
• Zest from 2 oranges
• Salt and pepper, to taste
• Parsnip cream
• 1 1/2 pounds parsnips, peeled and thinly sliced
• 2 cups heavy cream, or enough to cover
• 3/4 to 1 cup water, as needed
• Lemon juice, to taste
• Assembly and garnish:
• 24 cannelloni shells (1 box), Rustichella d'Abruzzo brand preferred (see Note)
• Kosher salt
• 3 to 4 ounces Fourme d'Ambert or other mild, soft, blue cow's milk cheese
• Grated zest of 1 orange
• 1/2 cup toasted, finely chopped walnuts
• Minced chives

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