Chicken with carrot, parsnip and celery sauce - paleo, gluten-free, dairy-free


Healthy and very nutritious dish that even the kids will love. This is a well balanced meal containing a good amount of protein, healthy fats, unrefined complex carbs, lots of vitamins, many valuable minerals and fiber.


  • 6 boneless organic chicken thighs
  • 4 medium size coarsely grated carrots
  • 2 coarsely grated parsnips
  • 1 coarsely grated celery root
  • 4 tsp ghee
  • 6 bay leaves
  • sea salt and pepper
  • 1/2 cup water


  1. Place the chicken thighs in a baking dish (casserole dish works great) and season with salt and pepper.
  2. In a mixing bowl, mix the grated carrots, parsnips and celery root together using a spoon or spatula.
  3. Evenly distribute the veggie mix on top of the chicken and sprinkle with salt and pepper.
  4. Place the ghee and bay leaves on top.
  5. Put the dish in a preheated oven and bake for about 1/2 hour in 400 F (200 C).
  6. After 1/2 hour, add 1/2 cup of water and move the veggies around. You can also flip the chicken over as well.
  7. Bake for another 20 - 30 minutes or until the chicken is done.
  8. Once done, take it out of the oven and remove all the bay leaves.
  9. Remove the veggies, put them in a blender or food processor and blend until a smooth consistency is reached.
  10. Season with more salt and pepper if needed and it's ready to serve.