Turkey & fennel hotpot
Calorie controlled cooking spray
1 large, finely chopped
250 g, quartered
450 g, cubed
1 bulb(s), trimmed and thinly sliced
Dried Mixed Herbs
Roast Turkey, Skinless
Plain White Flour
1 tablespoons, level
Medium fat soft cheese
2 tablespoons, level
Half Fat Crème Frâiche
4 tablespoons, level
Vegetable stock cube(s)
1 cube(s), made with 450ml hot water
1 whole, medium, peeled, deseeded and cut into thin discs
1 tablespoons, chopped
- Preheat the oven to 200°C, 180°C, gas mark 6. Lightly mist a pan with cooking spray and fry the onion over a medium heat for 2-3 minutes until soft.
- Add the mushrooms, potatoes, fennel and dried herbs, then cook for 5-6 minutes or until just beginning to soften.
- Add the turkey, then stir in the flour, making sure everything is coated. Stir through the soft cheese, mustard and crème fraîche, then pour in the stock and season to taste. Bring to a boil, then simmer for 12-15 minutes until the sauce has thickened slightly.
- Pour the turkey mixture into a baking dish and arrange the squash discs in an overlapping layer on top. Mist lightly with cooking spray, then bake for 1 hour until the squash is crisp at the edges. Sprinkle with the parsley, then serve.