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Chicken Breasts Pizzaiola with Celeriac and Potato Purée
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Ingredients
- 350 g celeriac peeled, cut in pieces (2 cm)
- 400 g floury potatoes (e.g. Maris Piper), peeled, cut in pieces (2 cm)
- 200 g Edam cheese or other semi-hard cheese (e.g. Gruyère, Emmental, fontina), cut in pieces (2 cm)
- 800 g chicken breast fillets, skinless
- 3 tsp fine sea salt or to taste
- ½ tsp ground black pepper or to taste
- 3 garlic cloves
- 30 g olive oil
- 150 g onions quartered
- 400 g tinned chopped tomatoes
-
1
vegetable stock cube (for 0.5 l) crumbled
or 1 heaped tsp vegetable stock paste, homemade - 1 tsp sugar
- 300 g milk
- 50 g unsalted butter diced
- 1 ½ tsp dried oregano
- 1 pinch ground nutmeg
- Nutrition
- per 1 portion
- Calories
- 534 kcal / 2235 kJ
- Protein
- 47 g
- Fat
- 25 g
- Carbohydrates
- 26 g
- Fibre
- 6.8 g
- Saturated Fat
- 13 g
- Sodium
- 1288 mg