Name: Penne gratin with red turnips
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 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

Penne gratin with red turnips

40 minutes

Vegetarian

Try this pasta gratin with red turnips and spring onions in a velvety béchamel sauce, baked until golden and crisp. Comforting and delicious!

Ingredients

4 servings

11.5 ozBarilla Whole Grain Penne

1Spring Onion

7 ozRed Turnips

2 tbspExtra Virgin Olive Oil

to tasteSalt and Pepper

For the béchamel sauce

2 cupsMilk

2 tbspButter

2 tbspFlour

to tasteSalt

1 pinchNutmeg

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.