This week, it was turnips. They seem like a common enough vegetable. I've worked with potatoes and even parsnips, and I adore beets. But turnips were not yet a part of my cooking repertoire. Luckily, I love culinary experimentation! So I took a quick inventory of what I had on hand and came up with a game plan.
I had a box of whole wheat pasta, some veggie broth from a soup I'd made earlier in the week, and the turnips, leeks, and broccoli left from this week's CSA bag. I was out of almond milk, but I'd like to try this recipe with a non-dairy milk in place of the broth to make the sauce a little creamier. I discovered that the leeks were really what made the difference in this recipe, and I almost wish there'd been more of them. They were really what gave the sauce the depth of flavor I was hoping for. I used broccoli because that was what I had, and because it's super easy to cook with pasta, but I think any kind of veggies would be great in this dish.
|Creamy leek sauce in the food processor|
|Macaroni with creamy turnip and leek sauce.|
Macaroni with Creamy Turnip & Leek Sauce
- 6 medium sized turnips, peeled and quartered
- 1/4 cup vegetable broth
- 2 leeks, chopped (white and light green parts)
- 1 tbsp olive oil
- 1 cup broccoli florets
- 1 tbsp fresh thyme
- 2 tbsp nutritional yeast
- salt & pepper to taste
- 1 lb pasta (I used whole wheat elbows)
- Cook the pasta according to directions. Add the broccoli to cook with the pasta for the last 2 minutes of cook time. Strain pasta and broccoli, and set aside.
- Boil a large pot of water (I started boiling while I peeled & cut the turnips)
- Add turnips to boiling water, cook for 25 minutes (until soft)
- Heat oil in a pan over medium heat. Add leeks and cook to soften.
- Add turnips and leeks to food processor (or blender) along with thyme, nutritional yeast, salt, and pepper. Add a few tablespoons of broth, and blend until smooth, adding more broth as needed to desired consistency.
- Toss pasta and broccoli with the turnip leek sauce and serve.