Turnip is substituted for pasta in these vegetarian ravioli, filled with white-bean puree, and served with sauteed brussels sprouts.
Bring a medium saucepan filled with water to a boil, and have ready an ice bath. Place the turnip rounds in the boiling water, and blanch until rounds are tender and flexible, about 7 minutes. Transfer the rounds to the ice bath to stop cooking process. Drain rounds in a colander. Using a paring knife, pierce the side of each turnip round; without widening the cut in the side, carve a pocket in the middle of each.
Place the roasted garlic, the cannellini beans, and the lemon juice in the bowl of a food processor; season with salt and pepper. Process the mixture until a puree forms, about 1 minute. Transfer the puree to a mixing bowl, and stir in the scallions.
Fill a pastry bag fitted with a plain #9 Ateco tip with the puree; pipe filling into the pockets in each of the turnip rounds.
Remove the outer leaves from the brussels sprouts, and cut the sprouts into thin slices; set leaves aside and slices aside.
Place 2 large nonstick skillets over medium-high heat. When both are hot, spray with cooking spray. Place the turnips in one and the sliced brussels sprouts and the reserved leaves in the other. Cook the turnips until golden on each side, 4 to 5 minutes per side. Cook the brussels sprouts, stirring frequently, until they turn lightly golden. Add the Pernod to the sprouts; cook 1 minute more. Season sprouts with salt and pepper, and add the vegetable stock; cook until the liquid has reduced by half, about 6 minutes.
Divide the turnip ravioli among 4 plates, and spoon the brussels sprouts, leaves, and the broth over the top. Serve.
To roast the garlic, wrap heads in aluminum foil and bake in a 400-degree oven for 45 minutes.