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

4.7 28 évaluations

Préparation 30min

Total 1h

6 portions

Ingrédients

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