Penne gratin with red turnips
Penne gratin with red turnips
40 minutes total
Try this pasta gratin with red turnips and spring onions in a velvety béchamel sauce, baked until golden and crisp. Comforting and delicious!
Ingredients
Serves 4
| 11.5 oz | Barilla Whole Grain Penne |
| 1 | Spring Onion |
| 7 oz | Red Turnips |
| 2 tbsp | Extra Virgin Olive Oil |
| to taste | Salt and Pepper |
For the béchamel sauce
| 2 cups | Milk |
| 2 tbsp | Butter |
| 2 tbsp | Flour |
| to taste | Salt |
| 1 pinch | Nutmeg |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Prepare the béchamel sauce: melt the butter, add the flour and add the warm milk, a pinch of nutmeg and salt. Bring to boil and continue stirring, to prevent forming lumps.
Step 2
In the meantime, slice the spring onion and sweat it in a pan with the turnip cut in cubes. Blend all the ingredients to obtain a colored purée to add to the béchamel.
Step 3
Cook the pasta, drain when al dente and dress with the sauce. Pour in a baking pan, sprinkle with grated Parmigiano Reggiano and bake au gratin in preheated oven at 220° C/425° F for some minutes, until obtaining a nice crusty top.
Garnish/Tip:
Spring onion green leaves. As alternative to the spring onion you can use a leek.