Servings: 4
Tags: vegetarian, low carb, low acidity
Last Made: March 6, 2021
Scott:
Ana:
Alex:
Ingredients
- 2 lbs rutabagas (yellow turnips), peeled and cut into ¾-inch chunks
- 3 tbsp olive oil, divided
- 1 medium onion, finely chopped
- 1 (16 oz) pkg Impossible Meat
- ½ (16 oz) bag frozen mixed vegetables, thawed
- 1 tbsp all-purpose flour
- 1 tomato chopped
- ¼ cup 2% milk
- Finley chopped parsley, to garnish
- shredded cheddar cheese 1/2 cup
Steps
1) To a large pot, add the rutabagas and enough water to cover by 1 inch. Season generously with salt. Partially cover and heat to a boil on high. Reduce heat and simmer, partially covered, 30 min., until very tender.
2) Meanwhile, in a 12-inch nonstick skillet, heat 2 tbsp oil on medium-high. Add the onion and cook 8 min., until golden, stirring often. Add the impossible meat and cook 5 min., breaking up meat with back of wooden spoon. Season with salt and pepper.
3) Add the chopped tomato and mixed vegetables and cook 2 min., stirring occasionally.
Sprinkle the flour over turkey and vegetables. Cook 2 min., stirring constantly. Add to skillet. Heat to a simmer, stirring often. Simmer until mixture thickens. Remove from heat and season with salt and pepper to taste.
4) Drain rutabagas well and transfer to a food processor. Let cool slightly. Then add the milk and remaining 1 tbsp oil. Pulse until smooth, stopping and stirring occasionally. Season with salt to taste. Spoon over turkey mixture and spread into even layer.
5) Garnish with cheese put in the oven at 350 F for 15 min or until cheese turns gold
Comments
scott @ March 6, 2021, 5:19 p.m.
Nutrition information
CALORIES
367kcal
18%
FAT
12.0g
18%
SATURATED FAT
2.0g
10%
CARBS
33.0g
11%
SODIUM
118mg
5%
15.0g sugar 8.0g fiber 33.0g protein 72mg cholesterol