Mustard chicken with parsnip and celeriac mash

Mustard chicken with parsnip and celeriac mash

Total: 45 Min. | Active: 45 Min.
gluten-free, Low Carb
Nutritional value / person: 507 kcal
, Fat: 30 g
, Carbohydrate: 21 g
, Protein: 35 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Parsnip and celeriac mash

500 g parsnips, peeled, chopped
500 g celeriac, peeled, chopped
salted water, boiling
20 g butter
100 g sour single cream
salt and pepper to taste

Mustard chicken

1 tbsp clarified butter
4 chicken breasts (each approx. 120 g)
½ tsp salt
a little pepper
1 shallot, finely chopped
1 garlic clove, finely chopped
1 dl white wine
2 dl single cream for sauces
100 g sour single cream
2 tbsp coarse-grain mustard
100 g baby spinach
salt and pepper to taste
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How it's done

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Parsnip and celeriac mash

Cook the parsnip and celeriac in boiling salted water for approx. 25 mins. until soft. Drain the water, allow the residual moisture to evaporate by swirling the pan on the switched-off hob. Add the butter, puree the vegetables. Stir in the sour single cream, season, cover and keep warm.

Mustard chicken

Heat the clarified butter in a non-stick frying pan. Season the chicken, brown over a medium heat for approx. 5 mins. on each side. Remove the chicken. Sauté the shallot and garlic in the same pan for approx. 5 mins. Pour in the wine and reduce almost completely. Pour in the single cream for sauces. Return the chicken to the pan and simmer for approx. 10 mins. Stir in the sour single cream and mustard, add the spinach, allow to wilt, season. Serve the chicken with the parsnip and celeriac mash.

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