YOUR SOLIN GENERATED RECIPE
Creamy Turkey and Root Vegetable Bake with Golden Potato Topping
Enjoy a savory, comforting bake that combines lean ground turkey with a medley of sweet root vegetables enhanced by a creamy Greek yogurt sauce, all topped with tender golden potato cubes and a light sprinkle of low-fat cheddar cheese. The dish offers a delightful mix of textures and flavors from the hearty turkey, soft roasted vegetables, and crisp potato topping.
INGREDIENTS
4 oz Lean Ground Turkey
1 medium Carrot
1 small Parsnip
1/4 cup Nonfat Greek Yogurt
1 small Golden Potato
1/8 cup Low-Fat Cheddar Cheese
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 375°F (190°C).
Lightly coat an ovenproof skillet or baking dish with olive oil. Finely dice the carrot and parsnip, and set aside.
In a medium skillet over medium heat, add the olive oil and sauté the ground turkey until it starts to brown, breaking it up with a spatula.
Add the diced carrot and parsnip to the turkey, stirring occasionally until the vegetables slightly soften, about 5 minutes. Season with salt and pepper.
Remove the skillet from heat and stir in the nonfat Greek yogurt until the mixture is well-combined and creamy.
Transfer the turkey and vegetable mixture to a baking dish. Dice the golden potato into small cubes and lightly scatter them over the top.
Sprinkle the low-fat cheddar cheese evenly over the potato topping.
Bake in the preheated oven for 20-25 minutes, or until the vegetables are tender and the cheese has melted and started to turn golden.
Remove from the oven and let stand for a few minutes before serving.