Chicken filet with celery puree and parsley oil (food combining, protein dish)

Name: Chicken filet with celery puree and parsley oil (food combining, protein dish)
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 2 stem(s) Parsley; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 300 g Celeriac; 150 g Chicken filet; 1/4 TEASPOON Rose peppers; 1/4 TEASPOON dried rosemary; 7-10 Tbsp black pepper; 1/2 TEASPOON Butter; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Parsley

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

2 stem(s) Parsley
2 TABLESPOONS Oil
7-10 Tbsp Salt
300 g Celeriac
150 g Chicken filet
1/4 TEASPOON Rose peppers
1/4 TEASPOON dried rosemary
7-10 Tbsp black pepper
1/2 TEASPOON Butter
7-10 Tbsp grated nutmeg
7-10 Tbsp Parsley

Directions

1
Wash the parsley, dab dry and remove the leaves. Finely puree 1 1/2 tbsp. oil and parsley, season with salt, set aside
2
Peel, wash and cut the celery into pieces. Cook the celery in boiling salted water for about 15 minutes. In the meantime, wash the meat, pat dry and sprinkle with paprika, rosemary and salt. Heat 1/2 tbsp. oil in a small, coated pan. Fry the meat for approx. 8 minutes, turning it over. Remove and sprinkle with pepper.
3
Drain the celery, add the butter and mash to a puree, season with salt and nutmeg. Serve the puree and chicken filet. Pour parsley oil over the celery puree. Garnish with parsley if desired