5 Servings 88 min Cook
1/2 Cup Half And Half Cream
1/2 Cup Lowfat Milk
1 1/4 Tsp Salt
4 Tsp Thyme
2 Tbsp Rosemary
2 Small (5-1/2" long) Carrots
2 1/2 Large Turnips
1 Potato medium (2-1/4" to 3-1/4" dia) Russet Potatoes
2 Tsp Butter
1 Small Onions
4 Cloves, minced Garlic
3/4 Tsp Salt
3/4 Tsp Pepper
20 Oz Ground Turkey
1/4 Cup, chopped Scallions
3 Oz Gruyere Cheese
Preheat oven to 375 degrees F.
Spray a 14-inch oval casserole dish with cooking spray (or equivalent dish).
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.
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 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.
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.
Recipe inspired by: http://www.