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Chicken Breasts Pizzaiola with Celeriac and Potato Purée
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Chicken Breasts Pizzaiola with Celeriac and Potato Purée

4.8 (24 ratings)

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
2235 kJ / 534 kcal
Protein
47 g
Carbohydrates
26 g
Fat
25 g
Saturated fat
13 g
Fiber
6.8 g
Sodium
1288 mg

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