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🍽️ Creamy Parsnip and Potato Mash with Juicy Chicken

466 kcal · 30 min · 4 servings

Creamy Parsnip and Potato Mash with Juicy Chicken Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the potatoes and parsnips (a white root vegetable) under running water.
  2. 2. Peel the skin off the potatoes and parsnips.
  3. 3. Cut the vegetables into small, even cubes.
  4. 4. Place the vegetable cubes into a pot.
  5. 5. Cover the vegetables with salted water so that they are just submerged.
  6. 6. Bring the water in the pot to a boil.
  7. 7. Reduce the heat to a medium setting.
  8. 8. Cook the vegetables for about 15 to 20 minutes until they are soft.
  9. 9. Rinse the chicken breast fillets under cold water.
  10. 10. Pat the meat dry with a kitchen towel.
  11. 11. Cut the chicken meat into pieces about 2 centimeters in size.
  12. 12. Heat 1 tablespoon of oil in a pan over high heat.
  13. 13. Sear the meat in the hot oil for 2 to 3 minutes until golden brown.
  14. 14. Lower the heat to a low setting.
  15. 15. Add 1 tablespoon of butter to the pan.
  16. 16. Place a lid on the pan.
  17. 17. Cook the meat on low heat for 4 to 5 minutes until done.
  18. 18. Pour the cooked vegetables into a sieve to drain the water.
  19. 19. Return the drained vegetables to the pot.
  20. 20. Add milk and the remaining butter to the vegetables.
  21. 21. Puree the vegetables, milk, and butter into a creamy mixture.
  22. 22. Mix the puree with the cooked chicken pieces.
  23. 23. Serve the dish immediately while warm.
  24. 24. Place any leftover portions into suitable containers and freeze them.

Nutrition per serving