Chicken with Celery Root Puree
An elegant dish that pairs creamy celery root puree with savory chicken for a comforting yet gourmet meal.
Ingredients
Main Ingredients
- 4 pieces boneless skinless chicken breast halves (6 ounces each)
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 3 teaspoons canola oil, divided
- 1 large celery root, peeled and chopped (about 3 cups)
- 2 cups chopped peeled butternut squash Can be substituted with sweet potatoes.
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2/3 cup unsweetened apple juice
Instructions
Preparation
- Sprinkle the chicken breasts with pepper and salt.
- In a large nonstick skillet, heat 2 teaspoons of canola oil over medium heat. Brown the chicken on both sides, then remove from the pan.
- In the same skillet, heat the remaining oil over medium-high heat. Add the chopped celery root, butternut squash, and onion. Cook while stirring until the squash is crisp-tender.
- Add the minced garlic and continue to cook for an additional minute.
- Return the chicken to the pan, pour in the apple juice, and bring the mixture to a boil.
- Reduce the heat, cover, and let it simmer for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Once the chicken is cooked, remove it from the pan and keep warm.
- Let the vegetable mixture cool slightly, then process it in a food processor until smooth. Return the puree to the pan to heat through.
- Serve the chicken with the creamy celery root puree on the side.
Notes
For serving, plate the chicken on a bed of celery root puree and garnish with fresh herbs like parsley or chives. Serve alongside roasted seasonal vegetables or a green salad for a complete meal. Store leftovers in airtight containers for up to 3 days in the refrigerator.