Chicken with Celery Root Puree Recipe
Chicken with Celery Root Puree Recipe photo by Taste of Home

Chicken with Celery Root Puree Recipe

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Celeriac, or celery root, is a root veggie that combines well with other seasonal ingredients and adds nice texture and flavor to this puree. —Healthy Cooking Test Kitchen
TOTAL TIME: Prep: 30 min. Cook: 15 min.
MAKES:4 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Cook: 15 min.
MAKES: 4 servings


  • 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 (about 3 cups)
  • 2 cups chopped peeled butternut squash
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2/3 cup unsweetened apple juice

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.


  1. 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.
  2. 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.
  3. Return chicken to pan; add apple juice. Bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until a thermometer inserted in chicken reads 165°.
  4. Remove chicken; keep warm. Cool vegetable mixture slightly. Process in a food processor until smooth. Return to pan and heat through. Serve with chicken. Yield: 4 servings.
Originally published as Chicken with Celery Root Puree in Healthy Cooking October/November 2011, p47

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