Stamppot of celeriac with leeks, apple and baked chicken

Author: steve (HCP)

Description: Dutch Puree

Ingredients:
 ml Liquigen
 g Celeriac, raw
 g Leeks, raw
 g Chicken breast, raw (HCP added*)
 g Apples, eating, raw, flesh and skin
 g Oil, olive
 g Salt
 g Pepper, black

Directions:

  1. Cut the celeriac in small equally sized cubes.
  2. Cook the cubes in boiling water until well done.
  3. Let the cubes leak in a sieve. Push if needed the fluid out.
  4. Add Liquigen and use a blender to make a smooth puree.
  5. Cut the leeks in small rings.
  6. Cook until al dente.
  7. Let them leak in a sieve. Push if needed the fluid out.
  8. Mix the leeks with the celeriac puree.
  9. Add sales as needed.
  10. Peel the apple and cut it in little pieces.
  11. Mix this as well thru the puree.
  12. Use the apple peel to garnish by cutting it in thin slivers.
  13. Cut the chicken filet in thin slices.
  14. Add pepper on the slices and bake them in oil until well done.
  15. Add a little salt for taste.

Nutrition Information (for entire recipe):

Carbohydrate: 10.11
Calories: 405
Fat: 25.68
Protein: 28.57
Ratio: 0.66:1

LiquigenSavoryMain MealMeat  


Search for a recipe: