Spiralized Turnip and Potato Au Gratin Casserole with Turkey
Spiralized turnips, carrots and potatoes baked with turkey in a light cream sauce finished with grated Gruyere cheese – a dish worthy for your Holiday table.
Foto: Skinnytaste
Ingredients
- 1/2 cup half & half cream
- 1/2 cup skim milk
- 1 1/4 tsp kosher salt (divided)
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 teaspoons butter
- 1 small onion (chopped)
- 1 1/4 lb 93% lean ground turkey
- 4 g arlic cloves (diced)
- 1 pound 2 turnips, peeled
- 3 oz carrots (1/2 of large)
- 1 8 oz medium potato, peeled
- 3 oz gruyere cheese (shredded)
- 1/4 cup scallions (chopped)
Steps
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Preheat oven to 375 degrees. Spray a 14-inch oval casserole dish with cooking spray.
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Spiralize the carrot, turnips and potato with the thickest noodle setting of your spiralizer, cutting the spirals into 8-inch lengths.
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In a small pan bring the half and half, milk, ½ tsp salt, thyme and rosemary to a simmer over medium-low heat for 5 minutes, set aside.
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In a large nonstick pan, melt the butter and saute the chopped onion and garlic in butter for 5 minutes, add 3/4 tsp salt and pepper.
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Add the ground turkey and cook on medium-high heat until browned, approximately 10 minutes.
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Remove thyme and rosemary leaves from milk and pour milk mixture onto turkey, simmer 3 minutes.
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In a large working bowl combine the spitalized turnips, potatoes and carrots along with meat and the milk mixture, combine well.
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Pour into a casserole dish, top with scallions, and gruyere cheese.
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Cover with foil and bake 1 hour, uncover and broil on low for 5 minutes, or until golden on top.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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