Just on the cusp of December, with our heat turned high and winter coats and mittens now dotting our everyday ensembles, there are few meals I appreciate more than those dubbed ‘comfort.’ Hearty stews brimming with thick cut carrots and slurpy homemade broths, piping porridges, and second helpings of somethings sweet. But above all else, you’re looking at a (smoked) tomato soup and cheesy macaroni kind of gal. A dream pairing of creamy meets creamy, with undertones of rich and warm, to dig into amidst the cheer of our teensy couch, holiday string lights, and togetherness. Nothing else screams impending winder wonderland quite the same.
Giving the beloved dish a healthful and more vegetable forward, family friendly twist, this Low FODMAP macaroni checks off every box, and more. Creamy, dreamy, and florescent orange (in true mac fashion) the magic lies in roasted sweet potato and celeriac – gnarly and knobby, celeriac’s white, sweet and nutty interior is high in fiber, potassium, magnesium, and vitamin B6 – tangy goats milk yogurt and a few good dashes of parmesan. All paired with Sir Kensington’s Dijon Mustard, an award winning and non-GMO project verified French homage, think: perfect richness and balanced acidity that every great mac acclaims. We serve our celeriac sauce adorning brown rice flour based elbow noodles, as a Low FODMAP friendly option, alongside piping mugs of our favorite tomato soup, or topped with a fried egg for that extra unctuousness. Poe loves his bowl as is, with each noodle practically swimming in extra sauce.
makes 4 cups Celeriac Mac sauce
2 celeriac (1 pound total), peeled + cut into 1” cubes
1 sweet potato (¾ pound), cut into 1” cubes
2 tablespoons olive oil, divided
¼ cup unsweetened goats milk yogurt
½ cup grated parmesan cheese
1 tablespoon Sir Kensington’s Dijon mustard
pinch of cayenne pepper
1 teaspoon apple cider vinegar
1 ½ cups unsweetened almond milk
salt + pepper to taste
brown rice flour elbow pasta, prepared al dente per package instructions
Preheat oven to 425 degrees F, rack in the middle. Line a baking sheet with parchment.
Place celeriac and sweet potato on the lined baking sheet, toss with 1 tablespoon olive oil, then season to taste. Roast for 25 minutes, or until vegetables are fork tender.
Transfer the roasted celeriac and sweet potato to a high speed blender with remaining olive oil, yogurt, parmesan, mustard, cayenne, vinegar, and almond milk. Blend until you have a completely smooth and creamy sauce. Season to taste. This recipes makes about 4 cups of celeriac sauce – sauce will keep refrigerated in an airtight Tupperware for up to one week.
To serve: in a saucepan, gently stir desired amount of sauce into desired amount of prepared elbow pasta (I use enough sauce to generously coat each noodle!). Warm over medium heat, and then serve in your favorite bowl, topped with an extra sprinkle of grated parmesan.
For this recipe I used a brown rice flour elbow pasta – any elbow pasta can be substituted.
For this recipe I used unsweetened goats milk yogurt – any unsweetened Greek yogurt can be substituted.
Thank you Sir Kensington’s for sponsoring this post, and thank you for reading!