Chicken Breasts Pizzaiola with Celeriac and Potato Purée

Name: Chicken Breasts Pizzaiola with Celeriac and Potato Purée
Prep time: 30 min
Cook time: 1 h
Total time: 1 h
Yield: 6 portions
Ingredients: 350 g celeriac; 400 g floury potatoes; 200 g Edam cheese; 800 g chicken breast fillets, skinless; 3 tsp fine sea salt; ½ tsp ground black pepper; 3 garlic cloves; 30 g olive oil; 150 g onions; 400 g tinned chopped tomatoes; 1 vegetable stock cube (for 0.5 l); 1 tsp sugar; 300 g milk; 50 g unsalted butter; 1 ½ tsp dried oregano; 1 pinch ground nutmeg

4.8 ( 24 ratings )

Difficulty easy

Preparation time 30min

Total time 1 h

Serving size 6 portions

Ingredients

350 g celeriac peeled, cut in pieces (2 cm)
400 g floury potatoes (e.g. Maris Piper), peeled, cut in pieces (2 cm)
200 g Edam cheese or other semi-hard cheese (e.g. Gruyère, Emmental, fontina), cut in pieces (2 cm)
800 g chicken breast fillets, skinless
3 tsp fine sea salt or to taste
½ tsp ground black pepper or to taste
3 garlic cloves
30 g olive oil
150 g onions quartered
400 g tinned chopped tomatoes
1 vegetable stock cube (for 0.5 l) crumbled
or 1 heaped tsp vegetable stock paste, homemade
1 tsp sugar
300 g milk
50 g unsalted butter diced
1 ½ tsp dried oregano
1 pinch ground nutmeg

Nutrition: per 1 portion
Calories: 534 kcal / 2235 kJ
Protein: 47 g
Fat: 25 g
Carbohydrates: 26 g
Fiber: 6.8 g
Saturated fat: 13 g
Sodium: 1288 mg