Serves: 1

Turkey & parsnip hotpot

FG 6 | CC 14

F8aa0dc5b8cd18f96ce70fc10e3e6019 turkey parsnip hotpot 0645 lg thumb

Turkey & parsnip hotpot

Delicious filling hotpot.

  • 1 large onion (chopped)
  • 225 g mushrooms (chopped)
  • 150 ml skimmed milk
  • 150 ml chicken stock (made from ½ cube)
  • 2 tbsp cornflour (dissolved in a little water)
  • 450 g turkey (cooked )
  • 450 g parsnips (thinly sliced and blanched)
  • Salt and pepper
  • 450 g potatoes (peeled and boiled)
  • Spray oil
  1. Soften onion and mushrooms in a non-stick pan.
  2. Add milk and stock and heat through, thickening with cornflour dissolved in water.
  3. Add turkey and transfer to an ovenproof dish.
  4. Layer parsnip slices on top and season to taste.
  5. Put cooked potatoes in a roasting dish and spray with oil.
  6. Place hotpot and potatoes in pre-heated oven 200c/gas mark 6, approx. 20-30 minutes or until crisp and golden.