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Turkey burger casserole with parsnip and carrot frites

This casserole gets its wow factor from carrot and parsnips cut into matchstick fries
Recipe and photo provided by CanolaInfo.org
Turkey burger casserole with parsnip and carrot frites
6 servings  /65 mins

Prep 15 min / Cook 50 mins

This casserole gets its wow factor from carrot and parsnips cut into matchstick fries, tossed with canola oil and baked until crispy and golden. The light texture and neutral taste of canola oil allows for the carrots and parsnips to get crispy while the flavours shine through. The frites are also good alone as a side dish or appetizer.

Ingredients

Frites

  • 6 large parsnips, cut into matchsticks
  • 6 large carrots, cut into matchsticks
  • 1 tbsp (15 mL) canola oil
  • 1 tbsp (15 mL) chili powder
  • 1/2 tsp (2 mL) black pepper

Turkey burger casserole

  • 1 tbsp (15 mL) canola oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 lb (500 g) ground lean turkey
  • 1 can (15 oz/426 mL) canned low-sodium diced tomatoes, drained
  • 4 cups (1 L) baby spinach
  • canola oil cooking spray
  • 2 eggs, whisked
Directions
  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.
Nutritional info per serving 3/4 cup (175 mL) turkey burger casserole and 1 cup (250 mL) frites
  • Calories 240
  • Protein 23 g
  • Total Fat 8 g
    Saturated Fat 1 g
    Cholesterol 90 mg
  • Carbohydrates 22 g
    Fibre 6 g
    Sugars 8 g
    Added sugars 0 g
  • Sodium 180 mg
  • Potassium 445 mg