• 2 turnips, diced
  • 1 cauliflower, cut into florets
  • 2 garlic cloves, minced
  • ½ cup full fat canned coconut milk
  • 3 tbsp olive oil, divided
  • 1 tbsp chopped fresh rosemary, divided
  • 1 tbsp chopped fresh thyme, divided
  • Fresh ground black pepper
  • 1 lb ground turkey
  • 1 medium yellow onion
  • 2 carrots, chopped
  • 2 celery, chopped
  • 1 small green pepper
  • 1 cup mushrooms, chopped
  • 2 tbsp unsalted tomato paste
  • 1 tbsp arrowroot flour
  • ⅔ cup sodium-free chicken broth or stock
  1. Preheat the oven to 375°F.
  2. Bring a large pot of water to a boil. Add turnips and cauliflower and cook until tender, about five minutes. Drain in a colander, then add back to the pot with garlic, coconut milk, 1 tablespoon of olive oil, and 1/2 tablespoons each of rosemary and thyme. Use a masher, hand mixer or food processor to blend until smooth and creamy, then season with black pepper and set aside.
  3. In a large skillet over medium heat, warm the remaining 2 tablespoons of olive oil. Add the ground turkey and cook for 8-10 minutes, or until completely cooked through. Use a slotted spoon to scoop out the cooked turkey into a bowl. Set aside.
  4. In the same skillet, add onions, carrots, celery and green peppers. Saute for about 8 minutes, until soft. Add the mushrooms and cook another 2 minutes. Add the ground turkey, the rest of the chopped herbs, and tomato paste. Mix throughly. Add the arrowroot flour and broth and continue to cook, letting the mixture thicken as it cooks down.
  5. Pour the turkey mixture into a 9x9-inch square pan, and spread the mashed cauliflower over the top. Bake for 30 minutes, or until the edges of mashed turnip cauliflower are browned. Let cool for about 15 minutes before serving.