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.
- 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 garlic 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)
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.
Serving: 11/4 cups, Calories: 299kcal, Carbohydrates: 16g, Protein: 26g, Fat: 15g, Saturated Fat: 7g, Cholesterol: 94mg, Sodium: 436mg, Fiber: 3g, Sugar: 6g
Freestyle Points: 8
Points +: 8