Whole grain penne gratin with spring onions and red turnips

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MASTERY Level
40 min
100 Views
 
MASTERY Level
4 People
40 min
INGREDIENTS for 4 people

11.5 oz Barilla Whole Grain Spaghetti

1 spring onion

7 oz red turnips

2 tbsp extra virgin olive oil

Salt and pepper, to taste

 

For the béchamel sauce

2 cups milk

2 tbsp butter

2 tbsp flour

salt to taste

1 pinch of nutmeg

Preparation

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.

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.

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.

sustainable recipe Whole grain Vegetarian
APPEAREANCE
IS IMPORTANT TOO

SOME TECHNIQUES TO PLATE LIKE A REAL CHEF .

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