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Guest Post: Celery Root Chicken & Mushroom Alfredo

2 March, 2015 by Slim Palate 10 Comments

celeriac-root

“Today I will be introducing my very first guest post/recipe exchange from one of my best friends Kelly Brozyna at The Spunky Coconut. I’ve long awaited having another blogger post their photographs and recipe on my blog but I knew Kelly would be the right one to start. Not only is she talented at making grain free, gluten free, paleo, and dairy free desserts but she’s also pretty handy when it comes to making a delicious Alfredo.  To find the pie that I guest posted on her blog click here. Without further delay, here’s Kelly.” – Joshua

There is something so comforting about a big bowl of pasta. Maybe it’s because I grew up eating pasta at least once a week, probably more. I remember my mom would set two candles on the table on pasta nights. Now that I think about it, I should do the same for my family on pasta nights—reinstate the tradition.

This Chicken & Mushroom Alfredo reminds me of chicken noodle soup. That chicken noodle soup flavor comes from the celery root, or celeriac, which has a mild celery taste. While I love to spiralize sweet potatoes, zucchini, and parsnips; spiralized celeriac is our favorite.

This recipe comes from my free ebook, which contains ten healthy, delicious pasta recipes. Some of my other reader favorites from the ebook include Lasagna, Chicken Matriciana Pasta, Nutty Szechuan Noodles, and Taco Hamburger Helper—all of which are grain-free and dairy-free.

chicken-mushroom-alfredo

Read more about our story in my bio and under the label, Recovering Ashley.

Guest Post: Celery Root Chicken & Mushroom Alfredo
 
Print
This guest recipe, post, and photographs are from Kelly at The Spunky Coconut.
Ingredients
Celeriac Noodles:
  • 2 medium-sized celery roots (celeriac), approximately 4 inches wide each
  • ½ teaspoon sea salt
  • 1 tablespoon ghee
Sauce:
  • 1 ¾ cups water
  • ½ cup cashews
  • 1 tablespoon ghee
  • 1 tablespoon lemon juice
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon sea salt
Mushrooms:
  • 1 tablespoon ghee
  • about 3 cups chopped mushrooms
  • sea salt
Chicken:
  • 1 teaspoon ghee
  • 2 to 4 skinless chicken breast halves (about 1 ½ pounds)
  • salt, onion, and garlic powder
  • ¼ cup water
Instructions
Noodles and Sauce:
  1. Peel the celeriac with a knife, then spiralize them. Sprinkle ¼ teaspoon of sea salt on each spiralized celery root.
  2. Place a 12 inch pan over medium heat. Add a tablespoon of ghee and the celery root noodles. Sauté the noodles, stirring frequently, until they have reduced by about half.
  3. Use a blender to puree the sauce, and pour it over the noodles. Put the lid on, slightly cracked, and simmer over almost low heat for about 20 minutes.
Mushrooms:
  1. Meanwhile sauté the mushrooms in a separate pan. Heat the pan over medium heat, then add the ghee, mushrooms and a pinch of salt.
  2. Sauté until the mushrooms are tender, then set aside.
Chicken & Assembly:
  1. While the noodles are simmering in the sauce make the chicken: Add the ghee to a pan over medium heat.
  2. Sprinkle the chicken with salt, onion and garlic powder on both sides. Place the chicken in the pan and cook for about one minute.
  3. Flip the chicken over, add the water, and put the lid on, slightly cracked. Reduce the heat to low, and cook the chicken until it’s done (about 20 minutes).
  4. Let the chicken cool, then chop it into bite-sized pieces. Add the chicken and the mushrooms to the noodles and sauce. Stir to combine, then serve with fresh cracked pepper.
3.2.2925

 

Filed Under: Recipes Tagged With: guest post

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Comments

  1. Sandra says

    3 March, 2015 at 5:35 am

    what do you mean when you say : spiralize the celeriac?? Which tool do you use?

    Reply
    • Slim Palate says

      3 March, 2015 at 9:43 am

      I think she means to use a spiralizer. Like this one.

      Reply
  2. Kelly @ The Nourishing Home says

    3 March, 2015 at 4:48 pm

    This recipe looks and sounds amazing! I can’t believe I still haven’t tried spiralizing celeriac root. This recipe has inspired me to go out and get some this weekend and give this a try. I LOVE Kelly’s blog and recipes, it’s so exciting to see her here as a guest on your beautiful site, Josh. Many blessings to you both, Kelly

    Reply
  3. Ailish says

    21 March, 2015 at 12:43 pm

    I just found your blog and all of the recipes you have on here look amazing (and actually doable, which is a huge plus for me)! I can’t wait to try this one and many others.

    Reply
  4. Magnus Jonsson says

    5 June, 2016 at 3:52 am

    How many portions does this recipe make?

    Reply
  5. TS says

    7 June, 2016 at 7:13 am

    Nutrition breakdown? How many sevings? I give it 5 stars for creativity.

    Reply
  6. luisa says

    4 March, 2017 at 5:28 pm

    This looks fantastic. I’ve never known what to do with a celeriac root. Can’t wait to try. I think I’m going to try doing a celeriac root carbonara too.

    Reply

Trackbacks

  1. Sweet Potato Meringue Pie - The Spunky Coconut says:
    2 March, 2015 at 11:26 am

    […] Josh generously allowed me to share his Sweet Potato Meringue Pie recipe here, while I share my Chicken & Mushroom Alfredo on his site. If you’ve come over here from Josh’s, welcome! I hope you find some […]

    Reply
  2. Bacon and Celery Root Egg Skillet | Mind Lifting Mouthgasms says:
    3 January, 2016 at 3:01 pm

    […] Celery root’s main awakening into my mental food cookbook happened after having them in this celery root chicken and mushroom alfredo. Once you go celery you never go potato again…except when you twin brings home leftover BBQ […]

    Reply
  3. Ketogenic Chicken Recipes [Paleo, Low Carb, Dairy-Free] says:
    13 April, 2016 at 7:30 am

    […] Slim Palate Click here for the recipe. Ingredients: celery roots (celeriac), sea salt, ghee, water, cashews, lemon juice, onion powder, […]

    Reply

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Joshua Weissman is an influential 21 year old cookbook author (published at 17 years old), food photographer, food blogger, cook, and real food advocate. Read More…

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