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Mustard chicken with parsnip and celeriac mash
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 507
  • Fat about 30g
  • Carbohydrates about 21g
  • Protein about 35g
This is needed
This is needed for 4 people
Parsnip and celeriac mash
  • 500 g celeriac, peeled, chopped
  • 500 g parsnips, peeled, chopped
  • salted water, boiling
  • 20 g butter
  • 100 g sour single cream
  • salt and pepper to taste
Mustard chicken
  • 1 tbsp clarified butter
  • 4 chicken breasts (each approx. 120 g)
  • 0.5 tsp salt
  • a little pepper
  • 1 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 1 dl white wine
  • 2 dl single cream for sauces
  • 100 g sour single cream
  • 100 g baby spinach
  • salt and pepper to taste
  • 2 tbsp coarse-grain mustard
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And that's how it's done
And that's how it's done
Parsnip and celeriac mash
Cook the parsnip and celeriac in boiling salted water for approx. 25 mins. until soft. Drain the water, allow the residual moisture to evaporate by swirling the pan on the switched-off hob. Add the butter, puree the vegetables. Stir in the sour single cream, season, cover and keep warm.
Mustard chicken
Heat the clarified butter in a non-stick frying pan. Season the chicken, brown over a medium heat for approx. 5 mins. on each side. Remove the chicken. Sauté the shallot and garlic in the same pan for approx. 5 mins. Pour in the wine and reduce almost completely. Pour in the single cream for sauces. Return the chicken to the pan and simmer for approx. 10 mins. Stir in the sour single cream and mustard, add the spinach, allow to wilt, season. Serve the chicken with the parsnip and celeriac mash.