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Chicken with Celery Root Puree

 Chicken with Celery Root Puree
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
4 ServingsPrep: 30 min. Cook: 15 min.


  • 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


  • 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.
  • 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°.
  • 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.

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Chicken with Celery Root Puree (continued)

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.