About the Recipe
This chicken and rutabaga bake with creamy spinach is a healthy, low carb and low calorie meal that's still comforting and satisfying.
Ingredients
2 cups rutabaga (quartered and sliced thinly
1 pound ground chicken
2 eggs
1 cup frozen spinach
0.5 cups shallots (thinly sliced)
3 cloves garlic (minced or mashed)
2 tablespoons butter
1 tablespoon flour
2.5 teaspoons salt
1.5 teaspoons white pepper
0.5 teaspoon garlic powder
0.25 teaspoon nutmeg
Preparation
1. Preheat oven to 185 C / 365 F.
2. Peel the rutabaga then cut it into quarters, and cut each quarter into very thin slices.
3. In a bowl mix together the ground chicken, frozen spinach, shallots, garlic, flour, 2 teaspoons of the salt, the white pepper and nutmeg.
4. Rub a tablespoon of butter all over the roasting dish.
5. Arrange a layer of the rutabaga along the bottom of the roasting dish and sprinkle it with a quarter teaspoon of salt.
6. Pour the ground chicken mixture into the baking dish and press it down with a spoon into an even layer.
7. Arrange another layer of rutabaga along the top. Melt the rest of the butter and drizzle it over the rutabaga then sprinkle on the remaining quarter teaspoon of salt and the half teaspoon of garlic powder.
8. Cover with lid or aluminum foil and roast covered for one hour.
9. Remove cover and roast for another 30 minutes, checking to make sure the rutabaga doesnt brown too quickly (if so then cover again).
10. The casserole is ready when the rutabaga is soft enough to pierce easily with a fork.