Perfect Roast Chicken with Carrots and Celeriac Puree Everyone loves roast chicken, and this recipe is foolproof. Instead of the usual roast potatoes and pumpkin, serve the chicken with this distinctive celeriac puree. This is a great way to cook carrots, too – the caramelised honey and cumin are a perfect match. And you dont need gravy - so make this and enjoy it! INGREDIENTS olive oil, for pan-frying 1 × 1.6 kg chicken salt and pepper chervil sprigs, to garnish (or fresh thyme) Celeriac Puree 1 tablespoon olive oil 30 g butter, diced 1 leek, white part only, well washed and diced 2 cloves garlic, crushed 1 bay leaf 1 sprig thyme 1 large head celeriac, peeled and finely diced 2 cups (500 ml) chicken stock salt and pepper Roast Carrots 500 g baby (Dutch) carrots, washed and trimmed 1 tablespoon cumin seeds, toasted ½ cup (180 g) honey 2 tablespoons olive oil salt and pepper Preheat the oven to 180°C. Heat a little oil in a large frying pan over medium heat. Season the chicken with salt and freshly ground black pepper, then place in the pan, breast-side down, and reduce the heat to low–medium. Cook for 8–10 minutes, turning the chicken to caramelise all over, or until the skin is golden brown. Handle the chicken gently so you do not break the skin... Place the chicken in a roasting tin and cook in the oven for 1 hour or until the juices run clear when the meat is pierced with a skewer. Remove and rest for 15 minutes. Meanwhile, to prepare the roast carrots, line a baking tray with non-stick baking paper. Toss all the ingredients together in a bowl, then transfer to the prepared tray and roast for 10–15 minutes or until golden. For the celeriac puree, heat the oil and butter in a saucepan over medium heat. Add the leek, garlic, bay leaf and thyme and cook for 4–5 minutes or until soft but not coloured. Add the celeriac and stock and season with salt and pepper. Bring to a simmer, then cook for 15–20 minutes or until soft. Remove the thyme and bay leaf, then puree the mixture with a hand-held blender until smooth. Cover and keep warm. Serve the chicken and carrots on a large board, garnish with chervil and serve the celeriac puree alongside. *****Celeriac, also called turnip-rooted celery or knob celery, is a variety of celery cultivated for its edible roots. It is sometimes called celery root. Use pork or beef instead of chickens if you like....
Posted on: Sat, 20 Dec 2014 11:06:58 +0000
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