TORTELLINI GRATINATA WITH MUSHROOMS AND PARSNIP BéCHAMEL
In this recipe, a creamy parsnip purée stands in for a traditional béchamel.
Provided by Rozanne Gold
Categories Milk/Cream Mushroom Pasta Bake Dinner Buffet Casserole/Gratin Blue Cheese Parsnip Winter Family Reunion Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 10 servings
Number Of Ingredients 11
Steps:
- Cook parsnips in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain; reserve saucepan. Transfer parsnips to processor. Add 1 1/2 cups milk. Blend until smooth. With machine running, gradually add remaining 1 cup milk through feed tube. Add 3/4 cup Parmesan cheese and nutmeg; blend well. Return sauce to reserved pan. Simmer over low heat until reduced to 3 cups, whisking often, about 5 minutes. Season béchamel sauce to taste with salt and freshly ground black pepper.
- Melt 2 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms, garlic, and rosemary. Sauté until mushrooms are brown and tender, 6 to 7 minutes. Season to taste with salt and pepper. DO AHEAD: Béchamel sauce and mushrooms can be made 1 day ahead. Cool, cover separately, and chill. Rewarm béchamel sauce before using.
- Preheat oven to 400°F. Butter 12-cup- capacity baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; return to pot. Add remaining 2 tablespoons butter and toss to coat. Stir in mushroom mixture. Transfer pasta to prepared baking dish. Spread béchamel sauce over; sprinkle with Gorgonzola, then remaining 1/4 cup Parmesan.
- Bake pasta until heated through and sauce is bubbling, 18 to 20 minutes. If desired, broil until top is golden, about 2 minutes. Let stand 10 minutes and serve.
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Albree Vivos 25
[email protected]I can't wait to try this recipe. It sounds so good!
Debbie Bledsoe
[email protected]This is one of my favorite recipes. I make it all the time.
MD Shaif Khan
[email protected]I'm definitely going to try this recipe again. It looks amazing!
Anis Boucheneb
[email protected]This dish is so comforting and delicious. It's the perfect meal for a cold winter night.
vincent asmah
[email protected]I love the way the parsnip béchamel sauce coats the tortellini.
Dk Gurung
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
FAHIM TANVIR
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Abdul Karim Hanif
[email protected]I followed the recipe exactly, but my tortellini gratinata didn't turn out as well as I hoped. I think I might have overcooked the mushrooms.
Mushfiq Sarmad
[email protected]The tortellini gratinata was a bit bland. I think it needed more seasoning.
Shivjee Sahani
[email protected]This dish was a bit too rich for my taste, but I think it would be perfect for a special occasion.
Apostle Nkambule
[email protected]The tortellini gratinata was easy to make and didn't require any special ingredients. I'll definitely be making this again!
Ekpo Wisdom
[email protected]I'm not usually a fan of parsnips, but I was pleasantly surprised by how well they worked in this dish.
Rupak Dass
[email protected]I tried this recipe last night and it turned out beautifully! The flavors were so well-balanced and the dish was a hit with my family.
nazmul Ahmedanik
[email protected]This tortellini gratinata was a delight! The combination of the tender tortellini, the rich parsnip béchamel, and the earthy mushrooms was simply divine.