This recipe for brisket with celery and sweet potato purée is delicious! We have prepared it with the WMF Vitalis Aroma steam cooker. It is a very balanced and nutritional recipe, and having been steamed, makes it much healthier and preserves all its nutrients.

Steam cooking is a very gentle way to cook your vegetables, fish and white meats . It is a cooking technique that allows us to preserve the valuable vitamins of our food, maintaining the flavor and colors.

Steam cooking works by boiling the water and raising the steam without the ingredients being in direct contact with the boiling water. With this cooking we achieve that the food is cooked over low heat, with very little fat.

Pot Vitalis Aroma by WMF


For the chicken breasts:

  • 4 chicken breasts
  • 1 l of chicken broth
  • ½ teaspoon peppercorns
  • 2 bay leaves
  • 2 sprigs of thyme
  • 1 cloves of garlic
  • 1 red chilli
  • salt and ground pepper
  • Cajun Spices
  • Rapeseed oil for frying
  • 80 ml pumpkin seed oil

For the celery puree:

  • 500 g celery cut
  • 1 liter of milk
  • 800 ml of water
  • 2 sprigs of thyme
  • 1 clove garlic
  • The skin of 1/2 lemon
  • Salt and pepper
  • 100g butter

For the sweet potato:

  • 3 sweet potatoes
  • Rapeseed oil for frying
  • salt and ground pepper
  • ½ teaspoon honey
  • 1 teaspoon butter
  • ¼ bunch of parsley

Vitalis Aroma by WMF


  1. Carefully remove the skin from the breasts. Place them in a still cold frying pan , adding the salt, and cover them with baking paper.
  2. Place a smaller saucepan or skillet on top of the parchment paper to keep the chicken tight on the bottom and prevent the skin from curling when roasting. Turn on the pan and brown the breasts until the skin is golden brown. Brown on both sides over low heat until crisp. Booking.
  3. Fill the WMF Vitalis Steamer with the chicken broth and heat over medium heat. Add the peppercorns, bay leaves, 2 sprigs of thyme, a clove of garlic, and the chilli and bring to a boil.
  4. Season the breasts with salt, pepper and Cajun spices on both sides and fry them evenly in a pan with a little rapeseed oil, and transfer them to the steam accessory, which you will have inserted into the Vitalis. Steam over the chicken broth at 75°C for about 10 to 12 minutes (so the chicken breasts will steam with the aroma of the broth, absorbing some of its flavor). After that time, remove them and reserve.
  5. Meanwhile, make the celery puree: heat the milk with the water in a pot and add 2 sprigs of thyme, a peeled garlic clove, ½ lemon peel, salt and pepper to boil. Peel the celery and cut it into large pieces and add it to the mixture made. When the celery is boiled to a smooth consistency, drain the liquid and remove the thyme, lemon zest and garlic clove.
  6. Add 100g of butter to the celery, let it melt and puree using a blender . Season to taste with salt and pepper.
  7. For the sweet potatoes, peel them and cut them into cubes, the size bigger than our thumb.
  8. Heat a little rapeseed oil in a pan and then fry the potato cubes over low heat until soft. Season them with salt, pepper and the honey butter glaze.
  9. Before serving, sprinkle the breasts with the pumpkin seeds, oil and season again with some Cajun spices. Wash the parsley, cut it very fine and throw it on top. You already have your delicious breast with celery and sweet potato puree!

Vitalis Aroma by WMF


Angeles Muñoz Gonxalo said:

Seguí todos los pasos de la receta y salió genial, gracias

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