Spiralized Turnip and Potato Au Gratin Casserole with Turkey

Ingredients

• Half and half cream

  Fluid

  ½ cup or 121g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• Salt

  Table

  1 ¼ tsp or 8g

• Thyme

  Fresh

  2 tsp or 2g

• Rosemary

  Fresh

  2 tbsp or 3g

• Carrots

  Raw

  2 small or 100g

• Turnips

  Raw

  2 ½ large or 458g

• Russet potatoes

  Flesh and skin, raw

  1 Potato medium or 213g

• Butter

  Unsalted

  2 tsp or 9g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  4 cloves, minced or 12g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¾ tsp or 2g

• Ground turkey

  Poultry food products, raw

  20 oz or 570g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¼ cup, chopped or 25g

• Gruyere cheese

  3 oz or 85g

Directions

1. Preheat the oven to 375°F. Spray a 14-inch oval casserole dish with cooking spray.
2. Spiralize the carrot, turnips, and potato using the thickest noodle setting, cutting the spirals into 8-inch lengths.
3. In a small pan, bring the half and half, milk, one-fourth of the salt, thyme, and rosemary to a simmer over medium-low heat for 5 minutes, then set aside.
4. Melt the butter in a large nonstick pan and sauté the chopped onion and garlic for 5 minutes. Add the remaining salt and pepper, then add the ground turkey and cook on medium-high heat until browned, about 10 minutes.
5. Remove thyme and rosemary leaves from the milk mixture and pour onto the turkey, simmer for 3 minutes.
6. Combine the spiralized turnips, potatoes, and carrots with the meat and milk mixture in a large bowl, mixing well.
7. Pour the mixture into the casserole dish, top with scallions and Gruyere cheese.
8. Cover with foil and bake for 1 hour; then uncover and broil on low for 5 minutes, or until golden on top.