Serves: 6
Ingredients
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Leeks: 24 oz / 680 g (1.5 lbs) white and light green parts, halved lengthwise, sliced 0.5-inch thick, and washed thoroughly.
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Leek Greens: 6 oz / 170 g (approx. 3 cups) dark green parts, chopped coarse and washed thoroughly.
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Asparagus: 16 oz / 454 g (1 lb) trimmed, tough ends reserved and chopped coarse; spears sliced 0.5-inch thick on the bias.
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Turnips: 9 oz / 255 g (approx. 2 cups) diced.
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Garlic: 0.5 oz / 14 g (4 cloves) minced.
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Vegetable Broth: 32 oz / 907 g (4 cups).
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Water: 8 oz / 227 g (1 cup), plus extra as needed.
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Extra-Virgin Olive Oil: 2 tbsp total (approx. 1 oz / 28 g).
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Red Pepper Flakes: 0.125 tsp.
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Spaghetti Squash: 16 oz / 454 g (1 lb) prepared strands.
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Dry White Wine: 8 oz / 227 g (1 cup).
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Fresh Mint: 2 tbsp minced (optional).
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Fresh Chives: 2 tbsp minced.
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Lemon Zest: 0.5 tsp grated.
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Lemon Juice: 1 tbsp fresh squeezed (approx. 0.5 oz / 15 g).
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Sea Salt: To taste (approx. 0.125 tsp initially).
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Pepper: To taste.
Preparation
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Prepare the Broth: Place the dark green leek trimmings (6 oz / 170 g), coarse chopped asparagus trimmings, 4.5 oz / 127 g (1 cup) of the diced turnips, half of the minced garlic, the vegetable broth (32 oz / 907 g), and the water (8 oz / 227 g) into a large saucepan. Bring the mixture to a simmer and cook gently for 10 minutes. Strain the broth through a fine-mesh strainer into an 8-cup liquid measuring cup. Press firmly on the solids to extract as much liquid as possible, then discard the solids. You should have 40 oz / 1.13 kg (5 cups) of broth; add water if needed to reach this measurement. Return the broth to the saucepan, cover, and keep warm over low heat.
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Sauté Vegetables: In a Dutch oven, combine the sliced leeks (24 oz / 680 g), 1 tsp (approx. 0.33 tbsp) of the olive oil, and 0.125 tsp of sea salt. Cover and cook over medium-low heat, stirring occasionally, until the leeks are just beginning to brown, approximately 5 minutes. Stir in the sliced asparagus spears and cook until crisp-tender, roughly 4 to 6 minutes. Stir in the remaining garlic and the 0.125 tsp red pepper flakes; cook until fragrant, about 30 seconds. Stir in the remaining 4.5 oz / 127 g (1 cup) of turnips and cook for 1 minute. Transfer the vegetable mixture to a separate plate.
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Cook Squash: Wipe the now-empty pot clean. Add 2 tsp (approx. 0.66 tbsp) of olive oil and place over medium heat until shimmering. Add the prepared spaghetti squash (16 oz / 454 g) and cook, stirring frequently, until it just begins to brown. Stir in the white wine (8 oz / 227 g) and the warm reserved broth. Increase the heat to medium-high and bring to a boil. Simmer, stirring often, until most of the liquid is absorbed and the spaghetti squash is almost dry, approximately 15 minutes.
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Finish and Serve: While the squash simmers, combine the mint, chives, and lemon zest in a small bowl. Once the liquid in the pot is absorbed, remove from heat. Add the cooked vegetables, the remaining 1 tbsp of olive oil, half of the herb mixture, and the lemon juice (1 tbsp) to the pot. Season with sea salt and pepper to taste. Serve immediately, passing the remaining herb mixture separately.
