Let’s face it, the holiday season means a lot of delicious food and tons of calories! If you’re someone who’s watching out on that little inch of your weight you’ve come to the right place. Now, you can enjoy the holy festival of Christmas with no worries for calories. Read on to prepare these utterly tasty healthy Christmas recipes at the comfort of your home, this Christmas.
- Healthy Roast Turkey Crown
Ingredients:
- 2 kg of turkey crown bone
- 3 oranges cut into wedges
- 1 tbsp. honey
- A handful of thyme springs
- 1 tsp. soy sauce
- 2 bay leaves
- 500 gm. Carrots
- 500 gm. Parsnips
Instructions:
- Take your turkey crown out of the fridge 1-2 hrs before you want to cook it
- Heat oven to 200C/180C fan/gas 6
- Cut 4 slices from one of the oranges. Juice the rest of it along with another of the oranges
- In a small bowl, stir the orange juice together with the honey and the picked thyme leaves, the soy sauce and a good grinding of black pepper
- Loosen the skin over the turkey breast
- Place two slices of orange, a bay leaf and thyme sprig under the skin, on both sides of the breast, then spoon in some of the juice mixes and smooth the skin back over
- Tip the orange wedges into a roomy roasting tin with the carrots and parsnips
- Nestle the crown amongst the vegetables and oranges
- Drizzle over about a third of the remaining orange juice mix and roast everything in the oven for 30 mins
- Remove, give the veg a stir and drizzle over another third of the juice mix, then return to the oven and do that again one more time, roasting the turkey for a total of 1hr 30 mins (covering with foil halfway through if it begins to colour too much).
- Remove the turkey from the roasting tin and place it on a board covered with foil
- Toss the veg in a drizzle of honey and put the tin back in the oven to caramelize the veg for 25-30 mins leaving the turkey crown to rest
- Now, serve the crown on a platter surrounded by the glazed roots, orange wedges, and extra thyme sprigs, if you like
- Remove the sticky skin from the breast before carving the meat to serve as aside.
2. Celeriac, Hazelnut, And Truffle Soup
Ingredients:
- 1 tbsp. olive oil
- Small bunch of thyme
- 2 bay leaves
- 1 onion, chopped
- 1 clove of garlic, chopped
- 1 celeriac, peeled and chopped
- 1 potato, chopped
- 100 ml of soy cream
- 50 gm blanched hazelnuts, toasted and roughly chopped
- 1 tbsp. truffle oil
Instructions:
- In a large saucepan, heat the oil over a low heat
- Tie the thyme sprigs and bay leaves together with a piece of string and add them to the pan with the onion and a pinch of salt
- Cook for about 10 mins until softened but not coloured
- Stir in the garlic and cook for 1 min more, then tip in the celeriac and potato
- Give everything a good stir and season with a big pinch of salt and white pepper
- Pour in the stock, bring to the boil, then simmer for around 30 mins until the vegetables are completely soft
- Discard the herbs, then stir through the cream, remove from the heat and blitz until completely smooth
- Stir through 1/2 tbsp truffle oil at a time and taste for seasoning – the strength of the oil will vary, so it’s better to start with less oil and add a little at a time
- To serve, reheat the soup until piping hot, then ladle into bowls and top with the hazelnuts, some black pepper and an extra drizzle of truffle oil.
Be in the merry spirit and yet enjoy these delicious and healthy Christmas delicacies. Buy all the ingredients at Nature’s Basket store now!