For this delicious and yet fulfilling low-calorie and carb-sparing Thanksgiving turkey dinner, you will serve many vegetable-rich dishes. They are easy to prepare and because they are fiber-rich, they will satisfy your guests without all the sugar and fat sometimes served during Thanksgiving meals.
The cauliflower/celeriac puree made with coconut milk is as smooth and fulfilling as any potato puree.
The Brussels sprouts sprinkled with pomegranate seeds look so festive and will give you this little crunch and sugar feeling but with many less calories that the usual cranberry sauce or candied potatoes.
The squash is being prepared with multiple spices that will exhale gorgeous fragrances in the kitchen and on the table.
The turkey can be cooked whole or you can prepare just breasts and/or legs. The usual gravy will be replaced by a sweet broth enhanced by the oranges or clementines juice. If you cook just breasts, the sauce will be very light in fat.
Cauliflower and Celeriac (Celery Root) Puree
Ingredients – 6 to 8 servings:
• 1 large celeriac bulb which is the root of the celery stalk, peeled and roughly chopped. It is sometimes also called celery root. It looks like an ugly ball and it is not easy to peel. But the taste which is slightly liquorish is amazing
• 1 large cauliflower peeled (roughly chopped)
• 2 large onions peeled and finely chopped
• 3-6 cloves garlic or not – optional (crushed)
• Salt and pepper (to taste)
• 1-2 cups of any fat source. It is your choice. I do it with coconut milk. You can decide to just add some olive oil and/or butter, soft goat cheese, or heavy cream.
Instructions
• Place celeriac chunks in large pot and add water until barely covered. Simmer until they start to soften, usually 15 to 20min. Add cauliflower, stir and cook for 5-10 minutes longer until cauliflower is soft but not mushy
• In another pan, let the onions cook on slow heat with olive oil. They must remain translucent
• Drain the cooked celeriac and cauliflower and place in food processor with the onions. Pulse until almost smooth
• Add a source of fat, one to two cups, and salt and pepper to taste. The pressed garlic is optional. Pulse again. Add a tbsp. of nutmeg powder at the end.
• Can be served on its own or in lieu of potatoes for Shepherd’s pie. You can replace the celeriac with turnips, fennel or carrots. Be adventurous.
Oven Roasted Brussels Sprouts Sprinkled With Pomegranate Seeds
Ingredients – 6 to 8 servings:
• 2 to 3 pounds Brussels sprouts
• Olive oil, coarse salt and pepper
• 2 to 3 pomegranates, seeded and drained
Instructions
• Preheat the oven to 400 degrees. Toss the trimmed Brussels sprouts (get rid of stem and outer leaves if dirty/spoiled. If the Brussels sprouts are large, cut them in half
• Sprinkle olive oil on the aluminum foil/baking sheet and drizzle olive oil on the sprouts
• Then sprinkle coarse salt and pepper on the sprouts
• Roast for 30 minutes checking for burning and tossing every 10 minutes or so
• When serving, sprinkle with the pomegranate seeds at the last minute
Roasted Spaghetti Squash (or Butternut Squash)
Ingredients – 6 to 8 servings:
• 2 spaghetti squash or butternut squash – medium size
• Olive oil
• Coarse salt and pepper
• Optional: cinnamon, turmeric powder, coriander powder, cumin powder
Instructions
• Preheat the oven to 400 degrees. To facilitate the carving of the squash and accelerate its cooking, you can place the squash for 3 to 4 minutes in the microwave, but be careful when you cut it open!
• Grease a baking sheet and place the squash cut in in 4 to 6 slices each, and drizzled with olive oil and the spices – 1/4 cinnamon, 1/4 cumin powder, 1/4 turmeric and 1/4 coriander powder
• Cook for 30 to 45 min (check regularly). When ready, a knife should be inserted with no or little resistance
• Serve when cooked as a whole or, for the spaghetti squash, with its flesh carved out with a fork and well mixed with all the spices. Make sure it is well seasoned.
Clementine or Orange Baked Turkey Legs and Breasts
Ingredients – 6 to 8 servings:
• 1 medium turkey breast or leg per person, pending appetite!
• Olive oil
• 4 oranges or 6 clementines, left unpeeled, washed thoroughly and cut in quarters or 6th if the oranges are large
• Coriander and cumin powder spices, to rub around the orange quarters
• Coarse salt and pepper
• 2 pints unsalted chicken stock or vegetable broth
Instructions
• Preheat oven to 350 degrees. Rinse the turkey breasts and legs and pat dry
• Place breasts and legs in an oven friendly roasting pan. Add a few cups of broth so that the turkey legs or breasts simmer half in liquid. It helps to have heated the broth prior
• Rub the turkey with a little salt and drizzle on a little olive oil
• Cook for 45min to 1 hour. If needed, and regularly, add more stock so the turkey does not dry out
• After 20 minutes, add the spices rubbed orange quarters
• Serve with the juices. You can even add a little bit of extra orange juice in the sauce. If you like the sauce a little bit thicker, add some corn flour.
Shopping list
• Cauliflower (1 large)
• Celeriac (1 large bulb)
• Spaghetti squash (2 medium size )
• Onions (2 large), garlic (3-6 cloves)
• Olive oil, salt, pepper, optional: coriander powder, cumin powder, cinnamon powder, turmeric powder and nutmeg powder
• Source of fat: Coconut milk, soft goat cheese, or heavy cream…
• Brussels sprouts (2 to 3 pounds)
• Pomegranates (3 large ones)
• 4 oranges or 8 clementines
• 2 to 3 large turkey breasts and/or legs
• Vegetable or chicken stock (2 pints)
Enjoy a happy, healthy, carb-free Thanksgiving dinner. And for dessert, why not serve baked apples with nuts…