Turmeric and Parsnip Mac and Cheese Bowl with Bread Crumb Topping2019-08-16
It looks and tastes like a classic American mac and cheese, but with a fraction of the fat and no actual cheese! Pureed parsnips, turmeric and “nootch” (aka nutritional yeast) blend into the half-and-half for texture, flavor and color. Try it with cashew milk or cream for a fully vegan option.
Bring a large pot of water to a boil.
In a medium pot, sauté onion and turmeric in olive oil for 3-4 minutes until slightly opaque. Add the parsnips and half and half then bring to a simmer and cook until tender; season with salt and white pepper. When the parsnips are cooked, add the nutritional yeast and puree until smooth.
In a small bowl, combine the panko, parsley, garlic powder and paprika, then place into a large skillet with olive oil. Toast for 2 minutes or until slightly browned.
Cook the pasta according to package directions, drain 1 minute under required cooking time and toss with the sauce.
Portion pasta into bowls then top with bread crumbs.
- 3 lbs Barilla® Cellentani
- 3 cups diced parsnips
- 6 tbsp extra virgin olive oil
- 3 ea medium onions
- 3 tbsp tumeric
- 6 cups half and half
- 3 tbsp nutritional yeast
- Ingredients for the bread crumbs:
- 3 tbsp extra virgin olive oil
- ¾ cup panko
- 1 tbsp flat leaf parsley
- 1 tbsp garlic powder
- 1 tbsp paprika
Chef Recommended Cuts
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.