Cooking Light Potato, Turnip, and Spinach Baeckeoffe

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Nutritional Info
  • 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

View full nutritional breakdown of Cooking Light Potato, Turnip, and Spinach Baeckeoffe calories by ingredient
Submitted by:


Cooking Light, January 2010
Alsatian dish that was carried to the bakers for cooking.
Cooking Light, January 2010
Alsatian dish that was carried to the bakers for cooking.

Number of Servings: 4


    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


1. Preheat oven to 350
2. 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 cups

Number of Servings: 4

Recipe submitted by SparkPeople user VAINVT.

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