If you’re not ready to let go of the holiday festive foods, check out this healthy version of classic gratin with only a fraction of the calories and all the delish you can imagine! Eat in confidence for your bariatric lifestyle!
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.
Servings: 6 Size: 1 1/4 cups
Protein: 26 grams
Carb: 16 grams
Fat: 15 grams