Pasta with Root Vegetables and Smoky Cheese Sauce

A week or so ago, my husband brought home a Gilfeather turnip from Green Fields Market, one of a dwindling number of locally grown produce items available there at this point in the year. These ENORMOUS turnips have been much discussed in Mary McClintock's column in the Recorder, so he figured we ought to give them a try. Thank goodness he only bought one. I put half of it into this dish, which ended up making enough food for an army (if you don't want enough to feed 6-8, cut all the quantities in half). The other half I sliced up and served raw with hummus for dipping, which was surprisingly tasty as well--quite a hit at our New Year's Party.

I used celeriac along with the turnip in this dish, because that's what I had. But I think you could probably use just about any combination of root vegetables except potatoes--rutabaga, sweet potatoes, etc.

Chipotles pack a punch on their own, but with the pasta, veggies, and cheese sauce here, they are quite mellow, mainly lending their wonderful smoky flavor--if you doubt this, I can tell you that my 16-month-old was scarfing this down. If you want something hotter, add more peppers.

6-8 cloves garlic, minced
1 large red onion, chopped
5-6 cups diced root vegetables (1/2-inch dice)
2 chipotle peppers in adobo sauce, seeded and minced
Salt and pepper to taste
3 Tbsp butter
1/4 cup flour
1 cup milk
1 cup shredded sharp cheddar
1 lb cut pasta (such as rotini or fusilli)
3/4 cup shelled pumpkin seeds, lightly toasted

Heat some olive oil in a very large skillet or Dutch oven. Add the garlic and onion and saute for 3-4 minutes. Add the root vegetables and saute, stirring often, until they are just tender.

While the vegetables are cooking, bring a pot of water to a boil and cook the pasta. When it is done, drain it and place it in a large bowl, tossed with a little olive oil.

While the vegetables and pasta cook, make the cheese sauce: melt the butter in a medium saucepan over low-medium heat, then stir in the flour to make a roux. Slowly stir in the milk, whisking as you go to prevent lumps. As the sauce thickens, add the cheese a little at a time and stir it in so it melts.

When everything is done, toss the veggies with the pasta and add the cheese sauce, tossing so everything gets well coated. Serve hot, sprinkled with pumpkin seeds at the table.

Serves 6-8.