Turkey Burger Casserole with Parsnip and Carrot Frites
INGRÉDIENTS
- Frites
- 6 large parsnips, cut into matchsticks
- 6 large carrots, cut into matchsticks
- 1 Tbsp canola oil 15 mL
- 1 Tbsp chili powder 15 mL
- 1/2 tsp black pepper 2 mL
- Turkey Burger Casserole
- 1 Tbsp canola oil 15 mL
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 lb ground lean turkey 500 g
- 1 can (15 oz/426 mL) canned low-sodium diced tomatoes, drained
- 4 cups baby spinach 1 L
- canola oil cooking spray
- 2 eggs, whisked
PRÉPARATION
- 1. Preheat oven to 400 °F (200 °C).
- 2. To prepare frites: Toss parsnip and carrot matchsticks with canola oil, chili powder and pepper. Set aside.
- 3. In large, non-stick skillet over medium heat, sauté canola oil, onion, garlic and turkey for 5 minutes or until turkey is browned. Add tomatoes and spinach and sauté 5 more minutes.
- 4. Mist 1.5-quart baking dish with canola oil cooking spray. Take mixture off heat, stir in eggs and pour into baking dish. Stack frites on top of turkey mixture and bake 30 to 40 minutes or until frites are golden and crispy. Serve.
RENDEMENT
6 servings
PORTION
3/4 cup (175 mL) turkey burger casserole and 1 cup (250 mL) frites
VALEUR NUTRITIVE
Per Serving
| Calories | 240 |
| Lipides | 8 g |
| Gras saturés | 1 g |
| Cholestérol | 90 mg |
| Glucides | 22 g |
| Fibres | 6 g |
| Sucres | 8 g |
| Protéines | 23 g |
| Sodium | 180 mg |
| Potassium | 445 mg |
