Turkey burger casserole with parsnip and carrot frites

This casserole gets its wow factor from carrot and parsnips cut into matchstick fries. This recipe is high in fibre and fibre is an important part of a heart-healthy diet. Learn more about fibre.

This recipe has been adapted to include Health Canada’s safe recipe style guide.

Recipe and photo provided by CanolaInfo.org

240 cal Serves 6

Prep time 0h 15m

Cook time 0h 50m

Total time 1h 5m

Directions

Step 1

Wash hands with soap and warm water for at least 20 seconds. Wash and dry all surfaces and equipment used for food preparation. Scrub parsnips and carrots with a clean vegetable brush under cool running water before preparing these ingredients. Gently rinse onion, garlic and spinach under cool running water as well.
Step 2

Preheat oven to 400 °F (200 °C).
Step 3

To prepare frites: Toss parsnip and carrot matchsticks with canola oil, chili powder and pepper. Set aside.
Step 4

In large, non-stick skillet over medium heat, sauté canola oil, onion, garlic and turkey for 5 minutes or until turkey is browned and no longer pink. Add tomatoes and spinach and sauté 5 more minutes.
Step 5

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.
Step 6

Put away any leftovers into the fridge within 2 hours or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 165°F (74°C). Discard uneaten leftovers after they have been reheated.