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Health & Fitness

EAT THIS! Roast Chicken w/ Celeriac Puree and Roasted Asparagus

Roast chicken with a pureed Celeriac root and roasted asparagus

My mother had a very French esthetic about her cooking , so
growing up it was a lot of chicken and veggies , no salt no sugar a lot of
butter and fat, but we were all healthy and thin.. So..I have been cutting down
on processed foods. Including  carbs and
sugars trying to get back to a more purest style way of cooking, back to my
roots. So speaking of roots I have been enjoying the celeriac root.  This root is a staple in a lot of French kitchens.
Celeriac is a type of celery grown for its edible roots. You can eat it raw or
cooked and unlike most root veggies it has very little starch! So this is
perfect for those of you trying to eat low carb!

Once you try this vegetable I honestly think that you will
have a new “go to” for a quick side that won’t blow your diet! This versatile
vegetable makes for a mouthwatering soup as well as a surprisingly refreshing
salad! Celeriac also makes a phenomenal substitute for mashed potatoes! This
week I’m going to do a typical bone in split chicken breast simply roasted and
served over a velvety smooth celeriac puree with some roasted asparagus. This
puree is filling and  dense...I would
equate one celeriac root bulb to about four
potatoes(in mass only, not carbs or calories)… so you have pretty much 4 meals
covered! This veg is delicious and ridiculously easy to prepare! You simply
peel the skin and boil in some water and milk. Something about adding milk to
the boil really brings out the flavors! This is a dinner that should be on
heavy rotation in your menu plans. It is quick , simple, low fat ,low
calorie,  low carb and high in
flavor!  You can switch it up by varying
your spices as well as your veggies! 
(try rosemary one night with fresh green beans, tarragon the next with
some steamed broccoli, and then lemon and oregano and zucchini and summer squash the next)

Roast Chicken with Pureed Celeriac and Roasted Asparagus

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1 Chicken Split (bone in skin on)

1 celeriac root (peeled and cubed)

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½ cup milk

Butter

Lt cream

Garlic salt

Onion powder

Asparagus

Olive oil



Pre heat oven to 425* . In a large pot bring 4
cups water and ½ cup milk to a boil. Add the celeriac root.  Sprinkle the chicken with garlic salt and
place in oven . Roast for 30-40 minutes(until cooked all the way through and
skin golden brown.  Boil the celeriac root
for about 30 minutes or until easily pierced with fork. Drain water and put
boiled celeriac root with 2 tbsp butter and ¼ cup light cream ½ tsp onion
powder and ½ tsp garlic salt into a food processor. Allow to cool for a few
minutes before pureeing. After you take the chicken out toss the asparagus in
some olive oil and roast for about 5 minutes.  

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