If you prefer a smoother consistency, by all means, purée the cooked celeriac and parsnips in a food processor.

　　

Ingredients

4 servings

　　2 medium parsnips, peeled and cut into 1-inch chunks

　　2 small bulbs celeriac, about 1 1/2 pounds, completely trimmed and peeled (use a paring knife), cut into 1-inch chunks

　　Salt

　　1/2 to 3/4 cup heavy cream or half-and-half

　　2 tablespoons butter

　　Freshly ground black pepper

　　2 cups pecan halves, ground in a food processor until finely chopped, like bread crumbs

　　1/2 teaspoon cayenne pepper

　　2 eggs, lightly beaten

　　2 pounds chicken tenders

　　1/2 cup vegetable oil (eyeball it)

　　Juice of 1 lemon

　　2 teaspoons dry mustard or 1 rounded tablespoon Dijon mustard

　　1/3 cup extra-virgin olive oil (EVOO)

　　6 cups mixed greens

　　

Step 1

For the celeriac-parsnip smash, place the parsnips and celeriac in a saucepan and add enough water to cover. Add a little salt and bring to a boil over high heat; cook until tender, 8 to 10 minutes. Drain in a colander and then return to the pot. Smash the cooked root vegetables with a fork or potato masher to desired consistency. Add the cream and butter and season with salt and pepper to taste. While the smash is cooking, prepare the chicken.

　　

Step 2

In a shallow dish, combine the ground pecans and the cayenne pepper. In another shallow dish, place the lightly beaten eggs. Put the chicken tenders in the eggs, coating them completely. Draw them from the eggs, allowing the excess egg to drip off. Place the egg-coated chicken in the nut mixture and coat completely.

　　

Step 3

Heat a large skillet with the vegetable oil over medium heat. As soon as you see a little ripple in the oil, add the pecan-coated chicken. Cook on each side for 3 to 4 minutes. Remove the chicken to a plate lined with a paper towel and season with salt while still hot. While the chicken is cooking, prepare the salad.

　　

Step 4

In a small mixing bowl combine the lemon juice and mustard. Add a little salt and pepper and whisk in the EVOO. Add the mixed greens to a salad bowl and toss with the lemon-mustard dressing.

　　

Step 5

Slice the pecan-crusted chicken and fan out on top of a bed of the salad. Serve the smashed root vegetables alongside.

　　

Tidbit

Step 6

Celeriac is not pretty, but it is very tasty. It’s celery root, or “celery knob,” and yup, being related and all, it tastes like a cross between celery and parsley. It makes a great lower-carb alternative to potatoes.

　　Rachael Ray's 30-Minute Get Real Meals