1 celeriac, peeled and cut into chunks
3 chicken breasts, skinless
1 tbsp. English mustard powder
2 tsp olive oil
2 garlic cloves, crushed
8 sage leaves, chopped
100g low-fat crème fraîche, plus 2 tbsp. for the mash
1 chicken stock cube
2 tbsp. wholegrain mustard
3. 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.
From an original recipe here
Please note this recipe works well with chicken thighs instead of chicken breasts, and also some readers may prefer to use 75g full fat crème fraîche instead of the low fat type ...