Celeriac-Kale Stew with Chicken

During the colder months of the year I love to make stews (stampot in Dutch). I make them in the vegetables that are available and at hand in the supermarket; normally cheap and fresh from the farmland. This stew recipe is including kale, celeriac and sweet potato. You notice, no real potatoes and other carbohydrates in this dish. I try not to eat too many of the carbohydrates and replace them for another basis in this instance the celeriac (knolselderij in Dutch).

Celeriac can be eaten as an alternative to potatoes and it is much more nutritious than potatoes. Celeriac is family of roots: carrot, anise, parsley and parsnip. Many healthy vitamins and antioxidants are found in celeriac: vitamin K, C, B6, B5, B1 and B3 in this underground growing root vegetable.

Kale (boerenkool in Dutch) is the second basis of this dish and that is way this meal is so super healthy! Kale is called the King under the vegetables. It is very rich in nutrients and has a very low calorie value, making it one of the most nutritious foods on earth. Many powerful antioxidants, vitamins A, B1, B2, B3, B6, C, E, K, beta carotene, calcium, folic acid, iron, potassium, phosphorus and magnesium are found in kale; which all have many beneficial effects on our health. Kale is one of the healthiest and most nutritious foods on our planet. Curious how I made this Power Food dish tasteful and delicious?!

What do you need for 3 portions of this Celeriac-Kale Stew?

  • 45 minutes of your time
  • Bowls/plates: 3 to serve
  • Big stainless steel pan: I used one with a double layer where to prepare pasta in.
  • Big frying pan or wok
  • Masher: to smash the vegetables into a stew
  • Celeriac: 1 piece
  • Kale: 300 gr. small sliced
  • Sweet potatoes: 2 pieces
  • Chicken minced: 300-350 gr
  • Red union: 1 piece sliced small
  • Shallots: 2 pieces sliced small
  • Garlic: 3 cloves sliced small
  • Olive oil: 3 tablespoons
  • Salt & Pepper: to season the chicken and vegetables
  • Cumin: 2 teaspoons
  • Parsley: 2 teaspoons
  • Chili flakes: 1 teaspoon
  • Pickles: 6 slices, cut in small pieces
  • Mustard: 4 teaspoons

How to make it?

Take the outside skin from the celeriac and cut in slices of 1 cm, then cut further in stripes of 1 cm and then finish cut them in cubes of 1 cm; do the same for the sweet potatoes. Take the stainless pan and fill the bottom with hot boiling water for about 3 cm. Put the vegetables in the pasta pan and put it in the stainless pan. At last put the kale on top of the other vegetables. Steam the vegetables for ±20 minutes. Test if the sweet potato is ready, they will take the longest. By steaming the vegetables you don’t lose too much nutricion. If you don’t have a pasta pan, just boil the vegetables in a pan full of water. Bare in mind that the kale is ready faster than the celeriac and sweet potatoes, so add them later.

In the ±20 minutes the vegetables are steaming or cooking, slice all the 3 unions and garlic cloves in small parts. Heat up the oil in the frying pan and add the minced chicken together with the garlic and union and season with the chili flakes, salt and pepper. Fly for ±15 minutes till all are brown and crispy and unions are caramelized. Use your time efficiently and while stirring the chicken cut the pickles in small parts for the topping. Take the pasta pan out of the outside pan and throw away the water that’s left in the pan.

Tip: Before throwing away the water take some of the excess water and keep it, if the stew is too dry you can add some of this water to moist the dish.  

Put the vegetables bit by bit in the still warm stainless pan; smash them with the masher to a stew/puree. Not too small, you have to see and eat the trunks of the celeriac and potatoes and season with the cumin and parsley and salt and pepper if needed. Stir all around and divide among the plates; share the chicken too. At last put the pickles and the mustard on the plate.

Tip: If I make this meal I prepare it for three days, so I don’t add all the toppings to the stew. I put microwave prove plastic on top of the plates and put in the refrigerator. I put some holes in the plastic let the air go and then heating it up in the microwave for 5-6 minutes at 600W. Remove the plastic and add the pickles and mustard. Easy after gym meal! 

Enjoy this Crispy, Sweet, Sour, Spicy and Super Healthy Celeriac-Kale “Stampot”!!!


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