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Chicken with Celery Root Puree

Total Time

Prep: 30 min. Cook: 15 min.


4 servings

Celeriac, or celery root, is a root veggie that combines well with other seasonal ingredients and adds nice texture and flavor to this puree. —Taste of Home Test Kitchen
Chicken with Celery Root Puree Recipe photo by Taste of Home
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  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 3 teaspoons canola oil, divided
  • 1 large celery root, peeled and chopped (about 3 cups)
  • 2 cups chopped peeled butternut squash
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2/3 cup unsweetened apple juice


  1. Sprinkle chicken with pepper and salt. In a large nonstick skillet coated with cooking spray, heat 2 teaspoons oil over medium heat. Brown chicken on both sides. Remove chicken from pan.
  2. In same pan, heat remaining oil over medium-high heat. Add celery root, squash and onion; cook and stir until squash is crisp-tender. Add garlic; cook 1 minute longer.
  3. Return chicken to pan; add apple juice. Bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until a thermometer inserted in chicken reads 165°.
  4. Remove chicken; keep warm. Cool vegetable mixture slightly. Process in a food processor until smooth. Return to pan and heat through. Serve with chicken.

Nutrition Facts

1 chicken breast half with 2/3 cup puree: 328 calories, 8g fat (1g saturated fat), 94mg cholesterol, 348mg sodium, 28g carbohydrate (10g sugars, 5g fiber), 37g protein. Diabetic Exchanges: 5 lean meat, 2 starch, 1/2 fat.

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