Fusilli with turnips and tarragon oil

For 3 persons

• 250 g Healthy fusilli
• 500 g (butter) turnips
• olive oil
• 50 g odourless coconut oil
• 5 tarragon sprigs
• 1 tbsp poppy seeds
• 1 tsp curcuma
• 2 cloves of garlic
• 1/2 tsp black pepper
• 50 ml almond milk
• 400 ml vegetable stock

Heat the oven to 180°C. Peel the turnips. Cut 100 g of the turnips into fine brunoise and set aside. Cut the rest of the turnips into pieces. Place the turnips together with a clove of garlic on a baking tray. Drizzle with some olive oil and season with salt and pepper. Roast the turnips in the oven for 30 minutes.

Blend the roasted turnips with the clove of garlic, 50 ml almond milk and 400 ml vegetable stock into a smooth, thick sauce (or thin puree).

Cook the fusilli in lightly salted, boiling water for 5 minutes. Rinse the pasta.

Briefly toast the poppy seeds together with the clove of garlic in a dry pan . Add 50 g coconut oil, 1 tsp curcuma, 1/2 tsp black pepper. Also add the turnips, cut into brunoise, and briefly brown them. Add the tarragon leaves and heat for a minute.

Place a generous scoop of turnip puree in a deep plate. Spoon some fusilli on top and finish with the fried turnips and tarragon oil.

Tasty!

Tip: this dish can also be combined with a piece of fried cod or chicken.