In this 5-ingredient healthy recipe, celery root replaces traditional potatoes for an easy Indian-inspired chicken dinner with a creamy spiced tomato sauce. Pick your favorite jarred Tikka Masala sauce. Serve over brown basmati rice or with warm naan and steamed green beans. Source: EatingWell Magazine, January/February 2016

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add celery root (or potato) and cook, stirring occasionally, until browned, about 5 minutes. Add the remaining 1 tablespoon oil and chicken; cook, stirring occasionally, until no longer pink on the outside, about 4 minutes. Add sauce; adjust heat to maintain a gentle simmer, cover and cook until the celery root is tender and the chicken is cooked through, 8 to 10 minutes. Stir in peas and simmer for 1 minute more.



Make Ahead Tip: Refrigerate for up to 3 days.

How to Prep Celery Root 1) Top It: Cut off the stem (if any) and about 1/2 inch off the top of the root. 2) Tail It: Slice off the bottom so it will sit flat on the cutting board. 3) Shave It: Cut off thin slices of the knobby peel all the way around the root. 4) Prep It: Slice or chop, placing pieces in lemon water to prevent browning.

Nutrition Facts

437 calories; 26.6 g total fat; 5.7 g saturated fat; 106 mg cholesterol; 652 mg sodium. 477 mg potassium; 18.5 g carbohydrates; 2.9 g fiber; 6 g sugar; 31.4 g protein; 1202 IU vitamin a iu; 16 mg vitamin c; 31 mcg folate; 97 mg calcium; 3 mg iron; 46 mg magnesium; 2 g added sugar;