minced chicken balls with celeriac celery and Belgian endives

minced chicken balls with celeriac celery and Belgian endives


This is an ideal recipe to recover from and between all the heavy meals these days.  I have the inspiration from a Belgian cook (Pascale Naessens) who is always cooking these kind of healthy surprising recipes.

Ingredients (2 persons)

  • 300 grams of minced chicken
  • 6 mushrooms
  • a handful of parsley
  • 2 cloves garlic
  • 1 celeriac celery
  • Two stumps belgian endives
  • olive oil, salt, pepper, turmeric, curry


  • chop the mushrooms, parsley, garlic, celeriac celery and belgian endives fine.
  • Mix the minced chicken with mushrooms, parsley and garlic in a bowl.
  • Add a little bit of olive oil, salt and pepper.
  • Roll chicken balls of the mixture.
  • Put them in a refrigerator for an hour to get really stiff.
  • Preheat an oven on 170°C.  Before putting the balls in it, put some turmeric and a drip of olive oil on the chicken balls.
  • Bake them for 20 minutes.
  • Heat olive oil in a pan, and start baking the celeriac celery in it.
  • After 10 minutes, add the belgian endives.
  • Bake them for 5 more minutes and then bring it to taste with pepper, salt, some turmeric and a bit of curry.

I was very surprised to see a combination of celeriac celery and belgian endives, but it was really wonderful, worth trying!

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