Whole baked celeriac with autumn mushrooms, chicken and herb cream
- 60 Mins
- Mild
Autumn's best flavours in tha same dish! Serve umami rich oven baked celeriac with chicken and butter fried mushrooms.
What to shop
Serves {0} portions
Celeriac |
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1 pc celeriac |
2 tbsp oil |
1.5 tsp salt |
Mushrooms |
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200 g mushrooms |
200 g chanterelle |
50 g butter |
1.5 tsp salt |
1 pc shallot |
1 pot chive |
1 pot parsley |
Chicken |
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4 pcs chicken fillets |
2 tbsp cooking oil |
2 tbsp butter |
Herb cream |
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1 dl crème fraiche |
2 dl cream cheese |
1 tsp Santa Maria Garlic Paste |
2 tbsp Santa Maria Basil Paste |
3 tbsp lemon juice |
0.5 tsp salt |
1 tsp Santa Maria Tellicherry Black Pepper |
How to prepare
Celeriac
- Pre heat the oven to 150 ° C.
- Peel the celeriac and cut into 2-4 pieces.
- Rub with oil and salt and bake in the oven for about 40-60 minutes. The celeriac is done when it is soft all the way through but has a little core left.
Mushrooms
- Rinse and cut the mushrooms into smaller pieces.
- Fry in a hot pan with plenty of butter. Add salt to taste.
- Remove the pan from the stove and mix around finely chopped shallots, chives and parsley.
Chicken
- Salt and pepper chicken fillets and fry in oil and butter in a hot frying pan to the chicken get a nice surface.
- Bake in the oven with the celeriac for about 10 minutes or until the inside temperature is 75 ° C.
Herb cream
- Mix crème fraiche, cream cheese, garlic paste, basil paste and lemon juice in a bowl. Season with salt and pepper.
Tip! Top the dish with fresh herbs for extra taste.