Spiralized turnips, carrots and potatoes baked with turkey in a light cream sauce finished with grated Gruyere cheese – a dish worthy for your Holiday table.
This was inspired by the classic French dish, Potatoes Au Gratin which usually involves layering thinly sliced potatoes (cut with a mandolin) with lots of heavy cream and grated cheese
Not only is this dish a fraction of the calories of a classic gratin, it’s also so quick and easy to make thanks to my favorite cooking gadget, my spiralizer (a kitchen must!). I found a monster carrot at the farmer’s market – perfect size for spiralizing since vegetables need to be at least 2 inches in diameter. If you can’t find a fat carrot you can buy a bag of shredded carrots to use here instead.
Not all spiralizers are created equal. Yes, the hand held ones work great for zucchini, but when you plan on spiralizing tougher vegetables, investing in a decent spiralizer is worth the extra price because it’s effortless. I own two and both are great, the Paderno Spiral Vegetable Slicer, and the Inspiralizer. Inspiralizer is the better of the two (pictured here) because the suction to the counter is outstanding and all the blades are attached, so it’s more compact and easier to clean up.
Spiralized Turkey and Turnip Au Gratin Casserole
Servings: 6 • Size: 1 1/4 cups • Points +: 8 pts • Smart Points 8
Calories: 299 • Fat: 15 g • Saturated Fat: 7 g Carb: 16 g • Fiber: 3 g • Protein: 26 g
Sugar: 6 g • Sodium: 436 mg • Cholesterol: 94 mg
- 1/2 cup half & half cream
- 1/2 cup skim milk
- 1 1/4 tsp kosher salt, divided
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 teaspoons butter
- 1 small onion, chopped
- 1 1/4 lb 93% lean ground turkey
- 4 garlic cloves, diced
- 1 pound (2) turnips, peeled
- 3 oz carrots (1/2 of large)
- 1 (8 oz) medium potato, peeled
- 3 oz gruyere cheese, shredded
- 1/4 cup scallions, chopped
Preheat oven to 375 degrees. Spray a 14-inch oval casserole dish with cooking spray.
Spiralize the carrot, turnips and potato with the thickest noodle setting of your spiralizer, 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 saute 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.