Mustard & sage chicken with celeriac mash

Mustard & sage chicken with celeriac mash

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(7 ratings)

Prep: 15 mins Cook: 20 mins


Serves 3
Swapping potatoes for celeriac lowers the calories of this filling and flavoursome weeknight dinner, ready in under half an hour

Nutrition and extra info

Nutrition: per serving

  • kcal360
  • fat15g
  • saturates6g
  • carbs10g
  • sugars6g
  • fibre14g
  • protein40g
  • salt2.4g
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  • 1 celeriac, peeled and cut into chunks



    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 3 chicken breasts, skinless
  • 1 tbsp English mustard powder
  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic cloves, crushed
  • 8 sage leaves, chopped
  • 100g low-fat crème fraîche, plus 2 tbsp for the mash
  • 1 low-sodium chicken stock cube
  • 2 tbsp wholegrain mustard
  • 275g cooked green veg, such as thin-stemmed broccoli, peas or Savoy cabbage, to serve



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…


  1. Put the celeriac in a bowl, add a splash of water and cover with cling film. Pierce the cling film and microwave on High for 10 mins or until really tender.

  2. Meanwhile, put the chicken breasts between 2 sheets of cling film and lightly bash with rolling pin until they are an even thickness. Dust with the mustard powder. Heat the oil in a large frying pan, add the chicken breasts and brown on both sides. Add the garlic and sage to the pan, stirring in the gaps between the chicken, for 30 secs- 1 min, then crumble in the stock cube. Pour in 100ml hot water and add 100g crème fraîche. Stir the sauce around the chicken, then cover the pan with a lid and cook over a medium heat for 8 mins or until the chicken is cooked through. Stir through the mustard and season with plenty of black pepper.

  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.

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Comments, questions and tips

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5th Dec, 2017
Delicious and quick, perfect for a weeknight meal. I’m a celeriac convert!
29th Dec, 2016
Lovely comforting dinner. We prefer chicken thighs so use them instead. Good with rice too
choccylab's picture
21st Dec, 2014
Made this tonight. Really easy and delicious. Can't recommend this too highly. I followed the recipe to the letter and I wouldn't change a thing. 5 stars.
2nd Dec, 2014
A great dish, I used 75g full fat creme fraiche rather than 100g low fat
thecherub's picture
2nd Dec, 2014
Good recipe, easy to make as well. couldn't get hold of celeriac so just used normal spuds which was tasty. Will use celeriac next time though. I would recommend this one.
2nd Dec, 2014
A tasty dish that looked impressive (dished up same as pic). Served with Good Food Dec 2013 Winter Greens with Bacon. Celeriac mash was a little wet and did get cold due to the amount of time it took to mash. But next time I would but the mash into a pan for a few minutes to dry out and warm up more. Enjoyable dish. will make again (maybe even serve at a dinner party)
26th Nov, 2014
A really tasty and easy to make dish, amazingly rich and creamy flavour for the calorie content! Will definitely be making again for a midweek dinner, and would be happy to serve to guests.
22nd Nov, 2014
I used chicken thighs as I prefer them, it worked just as well, used same timings. Using low fat creme fraiche caused the sauce to split, looked a bit dodgy, still tasted lovely though. Would use full fat creme fraiche if making for guests.
thecherub's picture
8th Nov, 2017
What does anyone think about using cream in this dish instead of creme fraiche? Would it still work or be too watery do you think? Just an idea to make it a little bit more special.
goodfoodteam's picture
9th Nov, 2017
Thanks for your question. We haven't tested this recipe with cream. If you decide to use it as an alternative, use double cream as this will not curdle as it cooks.
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