Chicken Rosettes Beurre Blanc Sauce and Beet-Rutabaga-Chevre Mash

Chicken Rosettes Beurre Blanc Sauce and Beet-Rutabaga-Chevre Mash
  • 4 servings
  • 0:15 Preparation
  • 0:20 Cooking
  • 0:35 Total Time


Add all
  • chicken rosettes

  • 4

    chicken rosettes

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 1/2 cup
    (125 mL)

    35% cream

  • 2 Tbsp.
    (30 mL)

    chopped sage

  • 1

    lemon, juiced

  • Salt and pepper to taste

  • mash

  • 10 oz
    (280 g)

    rutabaga, peeled and cubed

  • 7 oz
    (200 g)

    potatoes, peeled and cubed

  • 1 tsp.
    (5 mL)


  • 4 oz
    (120 g)

    fresh chevre, cut into rounds

  • 6 oz
    (160 g)

    pickled beets, cut into rounds



Preheat oven to 350°F (180°C).

In a pot, cook rutabaga and potatoes in boiling salted water until done. Drain and put through a ricer.

Line the bottom of a cake pan or individual ramekins with sliced beets, pile on mash and top with cheese.

Bake 10 minutes and then broil to brown cheese.

Chicken rolls

Heat a bit of oil in a skillet and fry chicken rolls over medium heat for 2 minutes. Flip, cover and cook for about 5 minutes. Transfer to plates, remove string and set aside.

Add cream, sage, salt, pepper and lemon juice to cooking juices and simmer for 1 minute. Spoon sauce over chicken rolls and serve with mash.

Source: Metro