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

• Potato

  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

• Swiss cheese

  3 oz or 85g

Directions

1. Preheat oven to 375° and lightly coat a 14-inch oval casserole dish with cooking spray.
2. Spiralize the carrots, turnips, and potato on the thickest noodle setting, trimming spirals into roughly 8-inch lengths.
3. In a small saucepan, combine the half-and-half, milk, thyme, rosemary, and about one-fourth of the total salt. Bring to a gentle simmer over medium-low heat for 5 minutes, then remove from heat and let steep.
4. Melt the butter in a large nonstick skillet over medium heat. Add the chopped onion and minced garlic; cook until softened, about 5 minutes. Season with the remaining salt and the pepper, add the ground turkey, and cook over medium-high heat until browned, about 10 minutes.
5. Remove the herb sprigs/leaves from the warm milk mixture. Pour the infused dairy into the turkey and simmer 3 minutes to slightly thicken and coat the meat.
6. In a large bowl, combine the spiralized turnips, potato, and carrots with the turkey-dairy mixture; toss until evenly coated.
7. Transfer to the prepared casserole dish. Sprinkle evenly with the scallions and Gruyere.
8. Cover tightly with foil and bake for 1 hour. Uncover and broil on low until the top is golden, about 5 minutes; let rest a few minutes before serving.