We bought celeriac, a lovely low carb vegetable

Do you like celeriac? It’s that strange knobbly looking vegetable which has a subtle, celery-like flavour, with nutty overtones. It’s a low carbers favourite, and works well as a mash. With slightly cooler temperatures forecast for this week I think Mustard and Sage Chicken with Celeriac Mash may be on the menu plans.


Swapping potatoes for celeriac lowers the carbohydrates in this lovely mid-week dinner suggestion … ready in under half an hour and tastes great!


Ingredients
Serves Three
1 celeriac, peeled and cut into chunks
3 chicken breasts, skinless
1 tbsp. English mustard powder
2 tsp olive oil
2 garlic cloves, crushed
8 sage leaves, chopped
100g low-fat crème fraîche, plus 2 tbsp. for the mash
1 chicken stock cube
2 tbsp. wholegrain mustard
To Serve
275g cooked green veg, such as thin-stemmed broccoli, peas or Savoy cabbage,

Method
1. Put the celeriac in a bowl, add a splash of water and cover with cling film. Pierce the cling film and microwave on High for 10 minutes or until really tender.
2. Meanwhile, put the chicken breasts between 2 sheets of cling film and lightly bash with rolling pin until they are an even thickness. Dust with the mustard powder. Heat the oil in a large frying pan, add the chicken breasts and brown on both sides. Add the garlic and sage to the pan, stirring in the gaps between the chicken, for 30 secs. to 1 minute, then crumble in the stock cube. Pour in 100ml hot water and add 100g crème fraîche. Stir the sauce around the chicken, then cover the pan with a lid and cook over a medium heat for 8 minutes or until the chicken is cooked through. Stir through the mustard and season with plenty of black pepper.
3. While the chicken cooks, drain any liquid from the celeriac, season, add the remaining 2 tbsp. crème fraîche and mash (or blitz to a purée in a food processor). Serve with the chicken and some green veg.

From an original recipe here
Please note this recipe works well with chicken thighs instead of chicken breasts, and also some readers may prefer to use 75g full fat crème fraîche instead of the low fat type …


You will find a variety of recipe ideas are within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health it is always advisable to consult your Doctor or health care team

All the best Jan

Do you like celeriac? It’s that strange knobbly looking vegetable which has a subtle, celery-like flavour, with nutty overtones. It’s a low carbers favourite, and works well as a mash. With slightly cooler temperatures forecast for this week I think Mustard and Sage Chicken with Celeriac Mash may be on the menu plans.


Swapping potatoes for celeriac lowers the carbohydrates in this lovely mid-week dinner suggestion … ready in under half an hour and tastes great!


Ingredients
Serves Three
1 celeriac, peeled and cut into chunks
3 chicken breasts, skinless
1 tbsp. English mustard powder
2 tsp olive oil
2 garlic cloves, crushed
8 sage leaves, chopped
100g low-fat crème fraîche, plus 2 tbsp. for the mash
1 chicken stock cube
2 tbsp. wholegrain mustard
To Serve
275g cooked green veg, such as thin-stemmed broccoli, peas or Savoy cabbage,

Method
1. Put the celeriac in a bowl, add a splash of water and cover with cling film. Pierce the cling film and microwave on High for 10 minutes or until really tender.
2. Meanwhile, put the chicken breasts between 2 sheets of cling film and lightly bash with rolling pin until they are an even thickness. Dust with the mustard powder. Heat the oil in a large frying pan, add the chicken breasts and brown on both sides. Add the garlic and sage to the pan, stirring in the gaps between the chicken, for 30 secs. to 1 minute, then crumble in the stock cube. Pour in 100ml hot water and add 100g crème fraîche. Stir the sauce around the chicken, then cover the pan with a lid and cook over a medium heat for 8 minutes or until the chicken is cooked through. Stir through the mustard and season with plenty of black pepper.
3. While the chicken cooks, drain any liquid from the celeriac, season, add the remaining 2 tbsp. crème fraîche and mash (or blitz to a purée in a food processor). Serve with the chicken and some green veg.

From an original recipe here
Please note this recipe works well with chicken thighs instead of chicken breasts, and also some readers may prefer to use 75g full fat crème fraîche instead of the low fat type …


You will find a variety of recipe ideas are within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health it is always advisable to consult your Doctor or health care team

All the best Jan