Cook potato and celery cubes in broth until done. Drain broth except for a small remainder and mash the vegetables finely, adding a little milk, until the puree has reached the desired consistency.
Melt the butter in it, sprinkle turmeric (for color) and mix everything well. Season with a little salt if necessary. Blanch the carrot cubes for two minutes in boiling water until firm to the bite, drain, rinse with ice cold water and drain well.
Sauté the ginger in the canola oil, add the carrots and heat, stir in the jam and season the vegetables with lemon juice, sugar, pepper and salt. Fold in 1 tablespoon of chopped parsley. Fry the frozen marinated chicken fillets over medium heat, turning occasionally. They should be completely cooked through.
Transfer the carrot vegetables to the plates, place the fillets on top, and place the puree next to them. Sprinkle with the remaining parsley.