This is a great midweek family meal. It is quick to make and you could use whatever vegetables are in season (or whichever are on your children’s list of accepted veggies of the moment!!). The celeriac gives a delicate aniseed flavour to the mash which is nice for a change and is a gentle introduction to this flavour for kids; without being too overpowering or weird-looking.
Preparation and cooking time: 20 minutes
3 chicken breasts (or enough for your family)
300g new potatoes (or enough for your family).
150g sprouts or similar greens.
1 knob of butter
- Peel and chop the celeriac into roughly 2Cm chunks, then put it in a pan of cold water and bring it to the boil.
- Grill the chicken breasts, turning occasionally. Meanwhile, clean the potatoes and cut into bite sized chunks of a similar size. Put these into a pan of cold water and bring to the boil.
- Clean the sprouts (removing any damaged outer leaves and scoring a cross in the hard core). Once the potatoes have started to boil, add the sprouts to the pan.
- When the celeriac is tender, drain then add the butter. Mash or blend until smooth.
- Make the gravy according to pack instructions.
- Once everything is cooked through and tender, drain the vegetables and serve with the chicken, mash and gravy.
TIP: If you have any chicken breasts left over, these can be frozen for another meal or grilled with the others and enjoyed in a sandwich for lunch the next day.
Ideas for using up the remaining celeriac:
- Cook in a stir fry along with your favourite stir fry ingredients (cut it thinly so that it cooks through quickly).
- Cut it into chunks and roast it like potatoes.
- Cut into small (about 1Cm) cubes and boil it with rice.
- Create some lovely artwork and use it to make some vegetable stamps for printing here.