Ingredients
8 boneless chicken thighs, cut into 4
4 ounces whole-meal flour
1 onion, peeled and diced
2 cloves garlic
2 leeks
8 ounces Swiss brown mushrooms
1 yam
2 parsnips, peeled
2 carrots, peeled
2 turnips, peeled
2 celery root, peeled and diced
2 cups milk
3 celery root, peeled and diced
Preparation
Place celery root and milk in a large pan and simmer until soft.
Remove from the heat and strain.
Place celery root in a blender and puree until smooth. Keep puree warm.
Place the rest of the root vegetable in a large baking pan and roast for 15 - 20 minutes or until vegetable is tender.
Remove from the pan and mash or puree, keep warm.
Place a large cast-iron casserole pot over a medium to high heat.
Season the chicken with a little salt and pepper.
Drizzle a little olive oil in casserole and add chicken, brown on all sides.
Remove chicken and add onions to the pan.
Reduce the heat to low and add garlic and leek; cook for 3-5 minutes.
Add mushrooms and sauté for 3-5 minutes.
Deglaze pan with white wine and cook for 5 minutes; add chicken.
Cook for 5 minutes and add celery root puree.
Cook for a further 5 minutes, stirring often to ensure it does not stick.
Transfer to individual ramekins or pie dish; cover with mashed roasted root vegetable and bake in the oven for 20 minutes or until hot throughout.
Serve with a smile.
