My Classic Holiday Dishes Reinvented For Bio-Planet

Discover my Classic Reinvented menu at Bio-Planet stores nation wide (Belgium). My silly head on billboards and social media with my recipes hopefully inspiring you to use organic and fare trade  ingredients this Christmas. Turkey, pumpkin and peer: 3 classic ingredients for a traditional Belgian Christmas meal. I gave these lovely ingredients a little fresh boast, let me know what you think…

Often I get asked: ” So what is your specialty?” and my answer is simple: seasonal , yummy food and classic dishes reinvented. I am a fan of classic recipes and take great joy in pimping them a bit by substituting ingredients to make it more up to date or simple challenge the palate a bit more. This menu is simple and can be made in advance so you can spend time at the table with your family rather than being chained to the stove all night. Thank you Bio-Planet for the opportunity to share!

Pumpkin soup – everyone has their favourite home made winter squash soup, it’s the ultimate winter comfort food. Whether you use butternut, pumpkin, or acorn squash , it’s all delish but can become a bit boring. I added apple to my soup to give it some tartness and lamb lettuce for freshness. I love mixing fruit and veg, it’s something my dad taught me.

Turkey Roulade with celery root croquettes, green veg and red onion gravy – The organic turkey from Bio-Planet is succulent and lean, they prepare the stuffed roulade for you. This makes it easy to concentrate on the veg and sauce. Instead of making traditional potato croquettes or celery mash, I combined them. I used whole wheat bread crumbs for that extra twist. Brussels sprouts, green beans and kale tossed together is soo delish and that red onion gravy will have you lick your plate!

 Poached peer with cardamom cream – Where as traditionally we serve  in red wine poached peers with the main course, I decided to poach them with lots of spices and serve with cardamon cream topped with crushed pistachios. This is simple but sublime, trust me!

Stuffed Turkey Roulade from Bio-Panet with Green Veg, Celery Root Croquettes and Red Onion Gravy

Yield 6 persons


For the turkey:

  • stuffed turkey roulade from Bio Planet about 1,3 kg 
  • 2 tablespoons olive oil

For 18 croquettes:

  • 1 celery root, peeled and chopped in chunks
  • 200 gr potatoes, peeled and chopped in chunks
  • 50 gr butter
  • 2 eggs
  • 40 gr whole wheat bread crumbs
  • 1 tablespoon flour
  • 1 teaspoon grated nutmeg
  • salt and pepper

For the vegetables:

  • 500 gr Brussels sprouts, cleaned and chopped in half
  • 500 gr green beans, steamed or boiled
  • 6 kale leaves, remove core and cut 
  • 2 table spoons olive oil
  • salt and pepper

For the gravy:

  • 6 fresh thyme twigs
  • 2 red onions, peeled and sliced thinly
  • 30 gr butter
  • 2 table spoons flour
  • 200 ml beef stock
  • salt and pepper


  1. Steam or boil the potatoes and celery root chunks till soft, mash them. Separate the egg whites and yolks. Incorporate the yolks and butter in the mash. Season with nutmeg, salt and pepper to taste. Roll small balls from the puree, ping pong size. Beat the egg whites with a fork and roll the mash balls into flour, than in the egg-whites, and finally in the breadcrumbs.
  2. In a cast iron pan, add olive oil, brown the turkey roulade on each side.  Transfer the turkey to a baking dish and braise in a pre-heated oven at 180C degrees for 20 minutes. Lower the oven temperature to 160C degrees and continue cooking time about 25 minutes. Reserve the cast iron pan for the sauce.
  3. Place the Brussels sprouts and kale into a baking dish with olive oil. Braise in the oven for 20 minutes. Add the steamed green beans, stir the vegetables around the dish and cook for 5 more minutes.
  4. Melt butter in the reserved cast iron pan and sweat the red onions till they are tender. Add flour, integrated well, add thyme and the beef stock one ladle at time while stirring. Bring to the boil and reduce to let simmer for 10 minutes stirring occasionally. Taste and season with salt and pepper.
  5.  Shallow fry the celery croquettes until golden. Remove teh kitchen string around the roulade and cut in 3 cm slices. Serve with the vegetables and sauce.


Need more inspiration, check out Bio-Planet site where 4 other super talented bloggers share their menus with recipes fit for 3 generations, total veggielicious, world and local cuisine.

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