Chicken breast with celery and sweet potato purée with Vitalis

This recipe for chicken breast with celeriac and sweet potato mash is delicious! We prepared it with the Vitalis Aroma by WMF steamer. It's a very balanced and nutritious recipe, and because it was steamed it becomes much healthier while retaining all its nutrients.

Steaming is a very gentle way to cook your vegetables, fish and white meats. It's a cooking technique that allows us to preserve the valuable vitamins in our foods while maintaining flavor and color.

Steaming works by boiling water and letting the steam rise without the ingredients being in direct contact with the boiling water. With this method the food cooks slowly, with very little fat.

Vitalis Aroma by WMF

Ingredients

For the chicken breasts:

• 4 chicken breasts
• 1 l of poultry broth
• ½ teaspoon of peppercorns
• 2 bay leaves
• 2 sprigs of thyme
• 1 garlic clove
• 1 red chili
• Salt and ground pepper
• Cajun spices
• Rapeseed oil for frying
• 80 ml of pumpkin seed oil

For the celeriac mash:

• 500 g of celeriac, chopped
• 1 l of milk
• 800 ml of water
• 2 sprigs of thyme
• 1 garlic clove
• Peel of 1/2 lemon
• Salt and pepper
• 100 g of butter

For the sweet potato:

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

Vitalis Aroma by WMF

Preparation

1. Carefully remove the skin from the breasts. Place them in a pan still cold, add salt, and cover them with baking paper.
2. Place a smaller saucepan or pan on top of the baking paper to keep the chicken pressed to the bottom and thus prevent the skin from rippling while roasting. Turn on the pan and brown the breasts until the skin looks golden. Brown on both sides over low heat until it becomes crispy. Set aside.
3. Fill the steamer WMF Vitalis with the chicken broth and heat over medium heat. Add the peppercorns, bay leaves, 2 sprigs of thyme, a garlic clove and the chili and bring everything to a boil.
4. Season the breasts with salt, pepper and Cajun spices on both sides and sear them evenly in a pan with a little rapeseed oil, then transfer them to the steaming insert that you have placed inside the Vitalis. Steam over the chicken broth at 75 °C for about 10 to 12 minutes (this way the breasts will be steamed with the aroma of the broth, absorbing some of its flavor). After that time remove them and set aside.
5. Meanwhile, make the celeriac mash: 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 and bring to a boil. Peel the celeriac and cut it into large pieces and add it to the mixture. When the celeriac is boiled to a soft consistency, drain the liquid and remove the thyme, lemon peel and garlic clove.
6. Add 100 g of butter to the celeriac, let it melt and purée using a blender. Season to taste with salt and pepper.
7. For the sweet potatoes, peel them and cut them into cubes larger than our thumb.
8. Heat a little rapeseed oil in a pan and then fry the potato cubes over low heat until they are soft. Season them with salt, pepper and the honey and butter glaze.
9. Before serving, sprinkle the breasts with pumpkin seeds, oil and season again with some Cajun spices. Wash the parsley, chop it very finely and sprinkle it on top. You now have your delicious chicken breast with celeriac and sweet potato mash!

Vitalis Aroma by WMF