Take advantage of our beautiful variety of root vegetables and explore a creative take on an au gratin recipe! This recipe uses ground turkey, potatoes, carrots and purple top turnips, but get inventive with what you have and use any protein source or vegetables that are calling you. Begin by peeling a couple purple top turnips, a couple carrots and a medium sized potato, and then thinly chop or spiralize them. Heat your oven to 375 degrees and prepare an oiled casserole dish. On the stovetop, heat up a half cup of half and half, a half cup of milk, a half teaspoon each of dried thyme and rosemary and a teaspoon of salt. Let that simmer for about five minutes and then set aside. In another pan, heat up a couple tablespoons of butter and sauté a chopped onion and a few cloves of chopped garlic. Once softened, add a teaspoon of salt and a pound of ground turkey, cooking on medium high heat until browned (about ten minutes). Add the milk to the ground turkey and cook for a few minutes to combine them. Use a big bowl to mix together your root vegetables with the turkey; once incorporated, add that to the casserole dish. Top with some chef shred cheese and bake for an hour covered, finishing with about five minutes uncovered so that the top browns.
