Mustard chicken with parsnip and celeriac mash
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 500 gparsnips
- 500 gceleriac
- salted water
- 20 gbutter
- 100 gsour single cream
- salt and pepper to taste
- 1 tbspclarified butter
- 4chicken breasts
- ½ tspsalt
- a littlepepper
- 1shallot
- 1garlic clove
- 1 dlwhite wine
- 2 dlsingle cream for sauces
- 100 gsour single cream
- 2 tbspcoarse-grain mustard
- 100 gbaby spinach
- salt and pepper to taste
Instructions
Step 1
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.Step 2
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.