Thursday, January 14, 2016

Spiralized Turnip, Potato, and Carrot Au Gratin with Turkey

If you're trying to cut back on carbs as well as beef up your consumption of vegetables, a spiralizer is a great investment. I saw this recipe on Skinnytaste and knew I had to make it. I love turnips, but she had me at "au gratin."  The recipe is simple and serves 4-6.


  • 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
(8 WW Smart Points per serving, based on 6 servings)

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 saucepan, simmer the milk, half and half, rosemary, and thyme.  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.

I was very happy with the taste of this dish and the ease of preparation. It should be noted that it is not creamy (the moisture from the veggies keeps it moist) and that the cheese is not ooey-gooey. It just kind of melts into the casserole. I will definitely make this again. The turnips and the herbs gave it wonderful flavor. I was out of scallions, but will make sure to add them next time.


  1. This looks really good. Is there something special you do with the milk to make "the milk mixture"? I would love to try this recipe and love the texture of spiralized vegetables!

    1. You just simmer the milk/half and half with the herbs. As I noted, it's not your usual au gratin, but the moisture in the veggies keeps it really moist. We had leftovers tonight and I liked it even better.

    2. Thanks Arlene - I WILL make this - it just sounds so good!


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