Oven tray with celeriac, chicken and mushrooms

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
1 pc celeriac
2 tbsp oil
1.5 tsp salt
200 g mushrooms
200 g chanterelle
50 g butter
1.5 tsp salt
1 pc shallot
1 pot chive
1 pot parsley
4 pcs chicken fillets
2 tbsp cooking oil
2 tbsp butter
Herb cream
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


  1. Pre heat the oven to 150 ° C.
  2. Peel the celeriac and cut into 2-4 pieces.
  3. 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.


  1. Rinse and cut the mushrooms into smaller pieces.
  2. Fry in a hot pan with plenty of butter. Add salt to taste.
  3. Remove the pan from the stove and mix around finely chopped shallots, chives and parsley.


  1. Salt and pepper chicken fillets and fry in oil and butter in a hot frying pan to the chicken get a nice surface.
  2. Bake in the oven with the celeriac for about 10 minutes or until the inside temperature is 75 ° C.

Herb cream

  1. 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.

Santa Maria is a part of the world food and flavouring division of Paulig group