Tortellini Gratinata with Mushrooms and Parsnip Béchamel |
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Prep Time: 45 Minutes Cook Time: 50 Minutes |
Ready In: 95 Minutes Servings: 10 |
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In this recipe, a creamy parsnip puree stands in for a traditional béchamel. Ingredients:
12 ounces of parsnips |
2 1/2 cups whole milk, divided |
1 cup freshly grated parmesan cheese, divided |
large pinch of freshly grated nutmeg |
4 1/2 tablespoons butter, divided |
1 1/4 pounds baby portobello mushrooms (portobellini), thinly sliced |
2 large garlic cloves, finely chopped |
2 teaspoons minced fresh rosemary |
3 8-to 9-ounce packages cheese-filled tortellini or tortelloni |
6 ounces imported creamy gorgonzola dolce cheese, cut into small pieces (about 1 1/2 cups) |
Directions:
1. 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.
2. 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.
3. 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.
4. 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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