Spiralized Turnip and Potato Au Gratin Casserole with Turkey

Ingredients

• Half and half cream

  Fluid

  ½ cup or 121g

• Lowfat milk

  Fluid, 1% milkfat, with added nonfat milk solids, vitamin a and vitamin d

  ½ cup or 123g

• 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

  ¾ tsp or 5g

• 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 oven to 375 degrees F. Spray a 14-inch oval casserole dish with cooking spray (or equivalent dish).
2. Spiralize the carrot, turnips, and potato with the thickest noodle setting of your spiralizer (or very carefully with a peeler), cutting the spirals into 8-inch lengths.
3. 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.
4. In a large nonstick pan, melt the butter and sauté 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.
5. Remove thyme and rosemary leaves from milk and pour milk mixture onto turkey, simmer 3 minutes.
6. In a large working bowl combine the spitalized turnips, potatoes, and carrots along with meat and the milk mixture, combine well.
7. Pour into a casserole dish, top with scallions, and gruyere cheese.
8. Cover with foil and bake 1 hour; uncover and broil on low for 5 minutes, or until golden on top.
9. Recipe inspired by: http://www.skinnytaste.com/2015/12/spiralized-turnip-and-potato-au-gratin.html