High-protein turkey and parsnip bake

High-protein turkey and parsnip bake: a savoury oven dish with turkey breast, parsnips, eggs, cream and cheddar – satisfying, with plenty of protein and uncomplicated.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 35 min
• Total time: 55 min
• Calories: 580 kcal per serving
• Protein: 55 g
• Fat: 28 g
• Carbs: 24 g

Ingredients

• 350g turkey breast
• 300g parsnips
• 2 organic eggs
• 100ml cream
• 80g cheddar
• 1 pinch of nutmeg

Method

You’ll need: oven · frying pan · saucepan · baking dish · chopping board · knife · grater

1. Preheat the oven to 180 °C (160 °C fan) and lightly grease a baking dish with ghee or olive oil. Peel the parsnips, cut them into pieces and cook briefly in salted water until slightly soft.
2. Cut the turkey breast into even pieces and pat dry. Fry the meat briefly in a hot frying pan until lightly browned on the outside.
3. Whisk the eggs with the cream and season the mixture with nutmeg. Grate the cheddar if it isn't ready yet.
4. Arrange the parsnips and turkey in the baking dish. Pour the egg and cream mixture over the top and sprinkle the cheddar evenly over it.
5. Bake everything at 180 °C for 25–30 minutes until the top is golden brown and the middle looks set. Let it rest for a few minutes before cutting.
6. Serve the turkey and parsnip bake straight from the dish. A simple green salad with olive oil goes well with it.

Good to know

A bake like this is just right when you want something warm, satisfying and uncomplicated. It takes little effort and still feels like a proper meal.

Swaps

Cheddar → Alpine cheese (such as Gruyère; often stronger in flavour, similar protein content) | cream → Greek yoghurt (more protein) | parsnips → celeriac (more variety, also contains fibre) | turkey breast → chicken breast (comparable protein content, milder flavour)

Allergens

Contains egg and milk; generally well suited to children if mildly seasoned and cooked through, and during pregnancy the bake should be served fully baked through.