4 Parsnips - pealed and grated
1 Zucchini - sliced
1/2 C mushrooms - sliced
1/2 C Red Onion, chopped
1/2 C Cilantro, chopped
1 stalk Celery, sliced
1 Slice Bacon
8 egg whites
1 Tbl Olive Oil
1 tsp. Onion powder
1 tsp. Celery Salt or celtic grey salt
1 T Italian Seasoning
Peal and grate the parsnips. Add onion powder, pepper, olive oil and set aside.
Slowly cook the bacon slice, remove bacon strip and leave bacon fat in the pan.
Pan fry the onions, ground turkey, with Italian Seasoning, do not over cook. We're gonna cook it some more.
Add zucchini, mushrooms, and celery and saute in the bacon fat. Combine with meat ingredients and mix thoroughly. Let cool down a couple minutes.
Spray the bottom of a baking pan with olive oil. Add the meat and veggies, then cover with the parsnip mixture.
(Don't smooth the tops of the parsnips too much, it browns better if you don't).
Bake for 25 minutes or until top start to brown, and dish bubbles. Sprinkle with the chopped bacon.