BUFFALO, N.Y. (WIVB) – Jen from Weight Watchers kicked off Thanksgiving weekend in the Winging It Buffalo Style kitchen. She brought three side dish ideas that you’d never know were low in fat! Check out the recipes below:
Fresh Cranberry-Apple Relish
12 oz fresh cranberries (note that you can also use frozen cranberries)
1 large Fuji or other sweet apple, peeled, cored and cut into chunks
2/3 c sugar
½ tsp grated lemon zest
¼ tsp salt
Celery Root and Yukon Gold Mash
6 tsp vegetable oil
2 c chopped onion
1 lb celery root, trimmed, peeled, cut into 1-inch chunks and tossed with fresh lemon juice to prevent browning
1 lb Yukon Gold potatoes, cut into 1-inch chunks
1 tsp salt
½ tsp black pepper
¼ c low-fat buttermilk, warmed
2 Tbsp chopped fresh parsley
Green Beans with Mushrooms & Crisp Onions
2 Tbsp unsalted butter, divided
3/4 cup(s) panko breadcrumbs
2 Tbsp dehydrated onion flakes, minced variety
3/4 tsp table salt, divided
2 spray(s) cooking spray
1 1/2 pound(s) uncooked string beans, fresh, trimmed, cut in half
1 pound(s) button mushrooms, thinly sliced
- To make crumb topping, in a large, deep nonstick skillet, melt 1 tablespoon butter over medium-low heat; add panko, onion flakes and 1/4 teaspoon salt. Increase heat to medium and cook, stirring often, until crumbs are lightly toasted, about 3 minutes. Remove from skillet and set aside; carefully wipe skillet clean.
- Coat skillet with cooking spray; place over high heat. Add string beans and mushrooms; sauté until vegetables are lightly browned and tender, about 6 minutes.
- Add remaining tablespoon butter and 1/2 teaspoon salt to skillet; toss over low heat until butter is melted and mixture is heated through. Transfer vegetables to a serving platter; sprinkle with crumb mixture. Yields about 1 cup vegetables and 2 tablespoons crumbs per serving.
- Heat oil in large skillet over medium heat. Add onions and cook until softened and browned, stirring frequently, about 30 minutes.
- Fifteen minutes before onions finish cooking, place celery root and potatoes in large saucepan and add enough water to cover. Bring to a boil over medium-high heat; lower heat and simmer until tender, about 15 minutes; drain.
- Return celery root and potatoes to same saucepan; sprinkle with salt and pepper. Gradually stir in buttermilk and then coarsely mash potato mixture; fold in onions and parsley.
- Put cranberries and apple in a food processor and pulse until finely chopped. Combine with sugar, lemon zest and salt in a medium bowl. Cover and refrigerate at least 30 minutes for flavors to blend. Can be made up to one week ahead.