Baked Celeriac Purée with Turkey (Fırında Hindili Kereviz)

Peel the celeriac, potato, onion, and garlic, wash them, and cut into large pieces.

Wash the turkey meat thoroughly and drain in a colander.

Peel the carrot and onion for the turkey sauté. Cut the carrot into rounds and dice the onion.

Grate the kaşar cheese.

Put the coarsely chopped celeriac, potato, onion, and garlic into the pressure cooker.

Add 1 cup of water, place on the stove, and close the lid.

Once the pressure valve rises, cook for another 5 minutes, then remove from the stove.

Once the steam has released, open the lid, drain the vegetables' liquid, and return them to the pot.

Purée with a blender, place on the stove, and add the butter and milk.

Cook for five minutes, add the salt and black pepper, stir one last time, and turn off the stove.

Meanwhile, put the cubed turkey into a pot, place on the stove, and stir occasionally.

Then add the carrots, salt, spices, and water, and stir.

Close the lid of the pot and cook over medium heat for 10-15 minutes.

In a medium baking dish/tray, spread the turkey sauté first, then spread the celeriac purée evenly on top.

Bake in the oven with top and bottom heat for 15-20 minutes.

Remove from the oven, sprinkle with the grated kaşar cheese, and return to the oven.

Once lightly browned, remove from the oven again and serve.