Spiralized Turnip and Potato Au Gratin Casserole with Turkey

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Carrots

  Raw

  2 small or 100g

• Turnips

  Raw

  4 medium or 488g

• Potato

  Flesh and skin, raw

  1 Potato medium or 213g

• 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

• Thyme

  Fresh

  2 tsp or 2g

• Rosemary

  Fresh

  2 tbsp or 3g

• Salt

  Table

  2 tsp or 12g

• Butter

  Unsalted

  2 tsp or 9g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  4 cloves, minced or 12g

• 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

  4 tbsp chopped or 24g

• Gruyere cheese

  1 cup, shredded or 108g

Directions

1. Heat the oven to 375°F. Lightly coat a 14-inch oval (or similar 3–3.5 qt) casserole dish with cooking spray.
2. Spiralize the carrots, turnips, and potato on a thick-noodle setting, trimming long strands to about 8 inches. Alternatively, slice very thinly with a mandoline or peeler.
3. In a small saucepan, combine the half-and-half, milk, thyme, rosemary, and about one-quarter of the salt. Bring to a gentle simmer over medium-low for 5 minutes, then remove from heat to steep.
4. Melt the butter in a large nonstick skillet over medium heat. Add the onion and garlic; cook until softened, about 5 minutes. Season with the remaining salt and the pepper, add the ground turkey, and cook over medium-high, breaking it up, until browned, 8–10 minutes.
5. Strain out the herb solids from the warm dairy, then pour it into the turkey. Simmer, stirring, for about 3 minutes to slightly thicken and coat the meat.
6. In a large bowl, combine the spiralized turnips, potato, and carrots with the turkey mixture. Toss until evenly coated.
7. Transfer to the prepared 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 5 minutes before serving.