Roast Chicken With Celeriac Recipes

Steps:

• 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 mins or until really tender.
• 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- 1 min, 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 mins or until the chicken is cooked through. Stir through the mustard and season with plenty of black pepper.
• 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.

Steps:

• Preheat the oven to 400 degrees F.
• Put the diced celeriac, carrots, and leek in a large roasting pan and drizzle with vegetable oil. Season the vegetables with salt and pepper, then toss and spread evenly in pan.
• Season the inside of the chicken with salt and pepper. Stuff the chicken, beginning with 1/2 lemon, shallots, thyme, sage, and garlic, and ending with the other 1/2 lemon.
• Tuck the wings under the chicken to secure and truss the chicken legs with kitchen twine. Season the outside of the chicken well with salt and pepper and place the bird on top of the oiled vegetables.
• Place the roasting pan in the oven and roast until the chicken is cooked through and the juices run clear, approximately 1 1/2 hours or when an instant read thermometer inserted in the thigh, not touching the bone, reaches 185 degrees F.

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the carrots, celeriac, swede, onions and garlic into a large roasting tin with the oil, rosemary leaves and a grinding of black pepper. Toss well and roast for 5-10 mins while you get the chicken ready.
• Grate the zest and squeeze the juice from the lemon, set aside and put the lemon shells and the woody stalks from the rosemary inside the chicken. Stir the veg, scatter over the lemon zest and drizzle over the juice, then sit the chicken on top of the veg and roast for 1-1 1/4 hrs until the chicken is tender but still moist. Take the chicken from the oven and leave to rest for 10 mins. Keep the veg in the oven and steam one of the bags of kale (if you're eating this over two days for the Healthy Diet Plan, otherwise steam both).
• Squeeze the garlic from the skins, carve the chicken and serve with the vegetables.

Steps:

• Heat the oven to fan 190C/conventional 210C/gas 7. Heat the butter in a small pan, add the curry powder and black mustard seeds then cook for 2-3 minutes until fragrant and bubbling. Peel and dice the celeriac and tip into a roasting tray. Pour over the curried butter, season with salt and pepper and toss together. Roast for 40-50 minutes, shaking the tray every so often, until the celeriac is golden and has taken on the colour of the curry powder.