Tarragon Chicken and Celery Root Mash

Name: Tarragon Chicken & Celery Root Mash
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: Keto & Gluten-Free
Ingredients: For the celeriac mash:; 14 oz peeled celery root, chopped small; 1.8 oz sour cream; Sea salt; Freshly ground black pepper; 1 TB unsalted butter; For the creamy tarragon chicken; 2 chicken breasts, skinless and deboned (we use Butcher Box meat); 1 tsp olive oil, plus extra to brush the chicken; 2 garlic cloves, crushed with a garlic press; Juice of ½ lemon; Handful fresh tarragon leaves, finely chopped (plus extra to garnish); 3.5 oz heavy cream

You'll love this easy creamy tarragon chicken dish which you can whip together in about 40 minutes. It's delicious, low carb, and uses a lesser-known veggie - celery root.

Tarragon is such a beautiful, fragrant herb with a distinct flavor that infuses a sauce effectively. Here, I serve chicken breasts with a creamy tarragon sauce and a celery root mash to mop it all up. Ideal for those living a very low carb or keto lifestyle.

Chef Tips:

Chopping the celery root small will ensure quicker cooking.
This sauce is lovely and will suit any meat, so try it with steak, fish, or even duck breasts.
If you want an even creamier celery root mash, transfer the mash to a food processor and blitz until creamy and puree-like.

Serves 2

Tarragon Chicken & Celery Root Mash

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

You'll love this easy creamy chicken dish which you can whip together in about 40 minutes. It's delicious, low carb, and uses a lesser-known veggie - celery root.

Ingredients

For the celeriac mash:
14 oz peeled celery root, chopped small
1.8 oz sour cream
Sea salt
Freshly ground black pepper
1 TB unsalted butter
For the creamy tarragon chicken
2 chicken breasts, skinless and deboned (we use Butcher Box meat)
1 tsp olive oil, plus extra to brush the chicken
2 garlic cloves, crushed with a garlic press
Juice of ½ lemon
Handful fresh tarragon leaves, finely chopped (plus extra to garnish)
3.5 oz heavy cream

Instructions

Preheat the oven to 425°F (200°C) and line a baking sheet with parchment paper.
Season the chicken with salt and pepper and brush over a little olive oil. Bake in the oven for 20-22 minutes until safely cooked through. Remove and leave to rest before serving.
In the meantime, bring a large saucepan of water to the boil and add the celery root chunks. Cook until completely softened, then drain in a colander. Return the celery root to the pan and add the sour cream, salt and pepper. Mash well, then add the butter to melt in.
Just before serving, make a quick sauce. Gently fry the garlic gently in a teaspoon of olive oil over low heat, then add the lemon juice and tarragon. Increase the heat to medium-high and pour in the cream. Season with salt and pepper and cook for about a minute to warm through and thicken a little.
Serve the chicken with the sauce and scatter over more tarragon. The celery root mash is a great side dish to mop up all the sauce!