Tortellini Gratinata with Mushrooms and Parsnip Béchamel Recipe | Epicurious

Name: Tortellini Gratinata with Mushrooms and Parsnip Béchamel Recipe | Epicurious
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); Ingredient Info: Gorgonzola dolce is milder and softer than regular Gorgonzola.

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In this recipe, a creamy parsnip purée stands in for a traditional béchamel.

Keywords

gratin
tortellini
italian
parsnip
portobello mushroom
rosemary
gorgonzola
side
dinner
nut free
vegetarian
meal prep
oven bake
food processor
winter
spring
fall
bon appétit

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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)
Ingredient Info: Gorgonzola dolce is milder and softer than regular Gorgonzola.