SPIRALIZED CELERIAC ZOODLES ENJOY DAN:

                  SPIRALIZED CELERIAC ZOODLES by CHEF DAN:

Serves 4

INGREDIENTS:

2-1/2-pound celeriac (celery root), peeled

1-cup chicken broth

1/2-cup white wine

1-pound chicken tenders

8-garlic cloves, peeled

8-cups baby spinach

1-tablespoon cornstarch mix with 1-tablespoon water

1-cup Parmesan cheese, divided

1/2-cup Mexican sour cream

3-tablespoons butter

1/8-teaspoon EACH black pepper & allspice

1-tablespoon fresh cilantro

DIRECTIONS:

1.   Put a large pot of water on to boil.

2.   Spiralize the celeriac into strands, (about 10 cups) of zoodles.

3.   Combine broth, & next items in a saucepan.

4.   Bring to a boil over high heat.

5.   Cover reduce heat & simmer until chicken is cooked & garlic is soft.

6.   10-12 minutes.

7.   Cook the zoodles in the boiling water, stirring for about 2 minutes.

8.   Remove heat & stir in spinach, transfer to a colander, drain.

9.   Transfer to a serving bowl, cover & keep warm.

10  Transfer chicken to a cutting board & chop into bit-size pieces.

11  Puree the garlic & broth with an immersion blender, blend for 1 minute.

12  Bring mixture to a boil over medium-high heat.

13  Add cornstarch mixture & cook whisking until slightly thickened.

14  Whisk in 3/4-cup Parmesan cheese & next 4 ingredients.

15  Stir in chicken & cook for 1 minute.

16  Pour the chicken mixture over on top of spinach mixture in the bowl.

17  Serve with remaining Parmesan cheese & cilantro.

ENJOY DAN:                                                  SHARE LIFE LOVE AND FOOD!!!