one of the best dishes I’ve ever made- filled with flavor and absolutely delicious !!!
thanks Food Network magazine!
1 lb yukon gold potatoes, peeled and chopped
1 lb celery root, peeled and chopped
2 cups milk
kosher salt and ground pepper
3 cups chopped kale
1 bunch scallions (white and green parts), chopped
6 tbsp unsalted butter
2 large shallots, chopped
3 carrots, chopped
2 tbsp all-purpose flour
1 cup low-sodium chicken broth
1 + 1/2 lbs skinless, boneless, chicken thighs, cut into 1/2 inch pieces
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
1. Combine the potatoes celery root, milk 1 tsp salt and a few grinds of pepper in a pot. Bring to a boil, then reduce the heat to low. Cover and cook until the vegetables are soft but not falling apart, about 15 minutes. Stir in the kale and scallions; cover and cook, stirring occasionally, until the kale is tender; about 6 minutes.
2. Set a colander over a bowl and drain the vegetables, reserving the milk. Return the vegetables to the pot and add 4 tbsp butter and 1/2 cup of the reserved milk. Mash to combine, adding up to 1/4 more milk if needed.
3. Preheat oven to 400F.Melt the remaining 2 tbsp butter in a large pot over medium heat. Add the shallots, carrots and 1 tsp salt and pepper. Cook, stirring, until the vegetables are soft, about 15 minutes. Sprinkle with the flour and cook. Stir in the chicken broth. Bring to a boil, then reduce the heat to medium low; stir in the chicken and simmer until just cooked through, about 8 minutes. Remove from the heat and stir in the chives and parsley.
4. Pour the chicken mixture into a large baking dish and dollop the mashed potato mixture on top, then spread with the back of a spoon. Bake until bubbling around the edges and the topping is browned in spots, about 20 minutes. Let rest for 5 minutes before serving.