You can prepare a regular Alfredo sauce if you wish, but here’s a vegan
option for those who prefer it. This is a great new twist for the good
old turnip.
Ingredients:
1 large turnip, peeled
15-20 Brussel sprouts
2 garlic cloves, chopped
2 tablespoons malt vinegar
Vegan Alfredo:
2 cups cashew nuts, pre-soaked in water
2 cups of water
3 tablespoons beer yeasts
2 tablespoons lemon juice
1 tablespoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
⅛ teaspoon nutmeg powder
Blend in a food processor until the mixture is consistent.
Preparation:
Preheat the oven to 395°F (200°C) degrees.
Use a vegetable peeler to cut the turnip into long strips.
Cover the turnip strips in olive oil.
Place the strips on a baking sheet and bake for 20 minutes.
Wash the Brussel sprouts and cut them into quarters.
In a frying pan, fry the quarters on a low heat for 5 minutes.
Add the garlic and the vinegar to the pan and cook for another 5 minutes.
Add the Alfredo sauce and cook for another 5-10 minutes.
Serve the pasta with a healthy portion of the sauce.
