Whole baked celeriac with autumn mushrooms, chicken and herb cream
- 60 Minuten
- Mild
Autumn's best flavours in tha same dish! Serve umami rich oven baked celeriac with chicken and butter fried mushrooms.
Boodschappenlijstje
Aantal porties
| Celeriac |
|---|
| 1 stuk knolselderij |
| 2 el olie |
| 1.5 tl zout |
| Mushrooms |
|---|
| 200 g champignons |
| 200 g chanterelle |
| 50 g boter |
| 1.5 tl zout |
| 1 stuk sjalot |
| 1 potje bieslook |
| 1 potje peterselie |
| Chicken |
|---|
| 4 stuks kipfilet |
| 2 el bakolie |
| 2 el boter |
| Herb cream |
|---|
| 1 dl crème fraiche |
| 2 dl roomkaas - volume |
| 1 tl Santa Maria Knoflook Pasta |
| 2 el Santa Maria Basilicum Pasta |
| 3 el citroensap |
| 0.5 tl zout |
| 1 tl Santa Maria Tellicherry Black Pepper |
Bereidingswijze
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.
Santa Maria Nederland ∙ Sallandhaven 2∙ 3433 PS Nieuwegein ∙ Nederland ∙ Tel: +31 30 6023490