Tuesday, February 2, 2010

Baked Chicken with Celery Root and Apple Puree


(Below picture is of the celery root just in case you want to see what it looks like!)

Mixed Salad with avocado, cucumbers, tomatoes and a sprinkle of chopped walnuts. Dressing is olive oil, balsamic vinegar, Borsari seasoning (will give details on this in another post) and 1/2 tsp Djion mustard.

Baked chicken (bone-in with skin chicken breasts) with kosher salt, pepper and other seasonings sprinkled on top at 375 until done.

Celery Root and Apple Puree (adapted from Barefoot Contessa)
1 stick unsalted butter
1 fennel bulb, diced largely
1 celery root, peeled and diced
2 Yukon gold potatoes, peeled and diced
3 Golden Delicious apples, peeled, cored and diced
Kosher salt
Pepper
1/2 cup apple cider
1/4 cup half and half (or can use whole milk or heavy cream.. depending what you have in the fridge)

Melt butter over medium heat in a large saute pan. Add fennel, celery root, apples, potatoes 1 1/2 tsp salt and 1/2 tsp pepper. Saute vegetables, stirring occasionally, until they begin to soften, about 6 minutes. Add the cider, bring to a slight boil then cover the pot with lid and simmer over low heat for 30-40 minutes. Stir occasionally until the vegetables are very soft. If the vegetables begin to burn, add another few tbsps of apple cider.

When vegetables are cooked, add half and half and cook for 1 minute. Transfer mixture to food processor (or food mill, if you have one) and puree. Can return to large saute pan and when ready to serve warm up on stove.

Celery root puree tasted great mixed on the fork with the basic chicken.

1 comment:

  1. You forgot to put a picture of the chicken. Was it good?

    ReplyDelete