Chicken with Celery Root Puree Recipe

Chicken with Celery Root Puree Recipe photo by Taste of Home

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Celeriac, or celery root, is a root veggie than combines well with other seasonal ingredients and adds nice texture and flavor to this puree. —Healthy Cooking Test Kitchen

This recipe is:

Healthy

Diabetic Friendly

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Chicken with Celery Root Puree Recipe

Prep: 30 min. Cook: 15 min.

Yield: 4 Servings

30 15 45

Ingredients

4 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
2 cups chopped peeled butternut squash
1 small onion, chopped
2 garlic cloves, minced
2/3 cup unsweetened apple juice

Directions

Sprinkle chicken with pepper and salt. In a large nonstick skillet coated with cooking spray, heat 2 teaspoons oil over medium heat. Brown chicken on both sides. Remove chicken from pan.
In same pan, heat remaining oil over medium-high heat. Add celery root, squash and onion; cook and stir until squash is crisp-tender. Add garlic; cook 1 minute longer.
Add apple juice and chicken. Bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until a thermometer reads 165°.
Remove chicken; keep warm. Transfer vegetable mixture to a food processor. Process until smooth. Return to pan and heat through. Serve with chicken. Yield: 4 servings.

Nutritional Facts 1 chicken breast half with 2/3 cup puree equals 328 calories, 8 g fat (1 g saturated fat), 94 mg cholesterol, 348 mg sodium, 28 g carbohydrate, 5 g fiber, 37 g protein. Diabetic Exchanges: 5 lean meat, 2 starch, 1/2 fat.

Originally published as Chicken with Celery Root Puree in Healthy Cooking October/November 2011, p47