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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