This recipe is from the Family Circle October 2014 issue.
Makes approximately 6 servings
Prep 20 minutes Cook 13 minutes
Bake at 350 for 20 minutes
This recipe incorporates some of the needed anti-oxidant spices for anti cancer.
1 baking potato peeled and cut into 2 inch pieces
2 Tablespoons olive oil
1 pkg (large 20.8 oz) ground turkey (I have used the 16 oz)
1 1/2 Cups carrots peeled and sliced
3 medium parsnips, peeled and sliced
2 teaspoons ground ginger
1/4 teaspoon salt (can omit if necessary)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1 cup frozen peas, thawed
1/2 cup almond milk (unsweetened)
2 Tablespoons unsalted butter or ghee
pinch cayenne pepper (optional)
- Heat oven to 350. Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat; cook, boiling, for 12 minutes. Drain and return to pot.
- Meanwhile heat oil in a large, lidded 3 to 4 qt flameproof dish over medium-high heat. Crumble in turkey and cook, breaking apart with a wooden spoon for 4 minutes. Stir in carrots, parsnips, ginger, the cumin, coriander, cinnamon, turmeric, cayenne and 1/2 cup water. Cover and cook over medium heat, stirring once or twice, for 7 minutes, adding more water inf necessary. Uncover and stir in peas. Cook for 2 minutes, then remove from heat.
- Mash potatoes in pot with almond milk, butter and 1/4 teaspoon salt. Spread potatoes over turkey mixture in dish and sprinkle with cayenne, if desired. Bake, uncovered at 250 for 20 minutes.