What an easy weeknight protein dish! Quickly sauté some onions, ginger, and garlic, deglaze with some white wine and set aside. Brown the chicken, then add everything back in with a lovely sauce based on Thai sweet chili sauce and voilà!
I really didn’t start eating celery root until the last few years cooking through these French-ish cookbooks, but now it’s something we eat at least every couple months. I love the vegetal flavor it gives purées, and definitely prefer to have it with some potato to avoid the slightly gummy texture of celeriac alone.