Dinner

Cooking Light Potato, Turnip, and Spinach Baeckeoffe is for Dinner.

Cooking Light Potato, Turnip, and Spinach Baeckeoffe takes 50 minutes to prepare.

Cooking Light Potato, Turnip, and Spinach Baeckeoffe takes 95 minutes to cook.

Cooking Light Potato, Turnip, and Spinach Baeckeoffe makes 4 servings.

The ingredients for Cooking Light Potato, Turnip, and Spinach Baeckeoffe are:

1 T butter
1 lb. sliced mushroom caps
1 t minced garlic
1 c white wine
2 T chopped fresh flat-leaf parsley
1 large sprig thyme
3/4 t ground pepper, divided
2 T 1/3-less-fat cream cheese
cooking spray
4 c vertically sliced onion
8-oz Yukon gold potato, peeled and cut into 1/4" slices
2 c packed baby spinach
1/2 t salt, divided
1 1/2 t chopped fresh tarragon
1/4 c whipping cream
1/2 c shredded Gruyere

Here is how you make Cooking Light Potato, Turnip, and Spinach Baeckeoffe:

1. Preheat oven to 3502. Melt butter in a large skillet over medium-high heat. Add mushrooms and saute 2 mins, or until lightly browned. Stir in garlic; saute 30 seconds. Add wine; cook 2 minutes. Add parsley, thyme, and 1/4 t pepper. Cover, reduce heat and simmer 10 minutes. Uncover and cook 6 minutes or until liquid almost evaporates. Remove from heat; discard thyme. Add cream cheese, stirring until cheese melts. Remove mushroom mixture from pan. Wipe pan clean with paper towels.3. Heat pan over medium-high heat. Coat pan with cooking spray. Add onion; saute for 5 minutes, stirring frequently. Reduce heat to medium; continue cooking for 15 minutes or until deep golden brown, stirring frequently. Set aside. 4. Coat a 6-cup baking dish with cooking spray. Arrange potato slices in dish, and top with spinach. Sprinkle 1/4 t salt and 1/4 t pepper evenly over spinach. Spoon the mushroom mixture over, and arrange turnip slices over mushroom mixture. Top with caramelized onions; sprinkle with remaining 1/4 t salt, remaining 1/4 t pepper, and tarragon. Pour whipping cream over tarragon, and sprinkle evenly with Gruyere. Cover and bake for 40 minutes. Uncover and bake an additional 20 minutes, or until vegetables are tender and cheese begins to brown.Serving Size: 1 1/4 cupsNumber of Servings: 4Recipe submitted by SparkPeople user VAINVT.

The nutritional information for Cooking Light Potato, Turnip, and Spinach Baeckeoffe is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 319.4

• Total Fat: 14.7 g
• Cholesterol: 47.2 mg
• Sodium: 676.6 mg
• Total Carbs: 28.8 g
• Dietary Fiber: 5.6 g
• Protein: 12.2 g