Ingredients
½cuphalf & half cream
½cupskim milk
1¼tspkosher saltdivided
2fresh thyme sprigs
1fresh rosemary sprigs
2tspbutter
1small onionchopped
1¼lbsground turkey93% lean
4garlic clovesdiced
1lbturnipspeeled
3ozcarrots½ of large
8ozmedium potatopeeled
3ozGruyere cheeseshredded
¼cupscallionschopped
Preparation
Preheat oven to 375 degrees F.
Spray an 14-inch oval casserole dish with cooking spray.
Spiralize the carrot, turnips and potato with the thickest noodle setting of the spiralizer, cutting the spirals into 8-inch lengths.
In a small pan, add the half and half, milk, ½ teaspoon of salt, thyme, and rosemary.
Simmer over medium-low heat for 5 minutes, then set aside.
In a large nonstick pan, melt the butter, then sauté the chopped onion and garlic in butter for 5 minutes.
Add ¾ teaspoon salt and pepper.
Add the ground turkey, then cook on medium-high heat for 10 minutes until browned.
Remove the thyme and rosemary leaves from the milk.
Pour the milk mixture onto the turkey, then simmer for 3 minutes.
In a large working bowl, combine the spiralized turnips, potatoes and carrots along with the turkey and the milk mixture. Mix well.
Pour into a casserole dish, then top with scallions, and gruyere cheese.
Cover with foil and bake for 1 hour.
Uncover and broil on low for 5 minutes, or until golden on top.
Serve warm, and enjoy!
