Description
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.
Yield: 6servings | Serving Size: 11/4 cups
Ingredients
1/2cuphalf & half cream
1/2cupskim milk
1 1/4tspkosher salt, divided
2sprigs fresh thyme
1sprig fresh rosemary
2teaspoonsbutter
1small onion, chopped
1 1/4lb93% lean ground turkey
4garlic cloves, diced
1pound2 turnips, peeled
3ozcarrots, 1/2 of large
18 oz medium potato, peeled
3ozgruyere cheese, shredded
1/4cupscallions, chopped
Instructions
- Preheat oven to 375 degrees. Spray a 14-inch oval casserole dish with cooking spray.
- Spiralize the carrot, turnips and potato with the thickest noodle setting of your spiralizer, cutting the spirals into 8-inch lengths.
- 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.
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.
- Add the ground turkey and cook on medium-high heat until browned, approximately 10 minutes.
- Remove thyme and rosemary leaves from milk and pour milk mixture onto turkey, simmer 3 minutes.
- In a large working bowl combine the spitalized turnips, potatoes and carrots along with meat and the milk mixture, combine well.
Pour into a casserole dish, top with scallions, and gruyere cheese.
- Cover with foil and bake 1 hour, uncover and broil on low for 5 minutes, or until golden on top.
Last Step:
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