Root Parsley, the Forgotten Vegetable at the Center of the Dish

Long relegated to local farmers’ markets, root parsley regains its nobility in this gourmet gratin recipe. This root with a delicate fragrance, a little-known cousin of the parsnip, constitutes the main ingredient here with its 350 carefully selected grams.

Its preparation requires special attention: after peeling, each tuber is cut in half lengthwise to ensure even cooking. The steam cooking technique for 15 minutes preserves its firm texture and subtle aromas, avoiding the excessive softening that happens when boiling in water.

The association with 250 grams of mushrooms – button mushrooms for their sweetness or chanterelles for their woody character – creates a remarkable plant harmony. The mushrooms, simply cleaned and with their stems removed if necessary, bring that forest dimension that dialogues with the herbaceous notes of the root parsley.

This root-mushroom combination forms the base of a gratin that transforms an ancient vegetable into a contemporary star, without artifice or excessive sophistication. Steam cooking the root parsley is the fundamental technical gesture that determines the success of the entire dish.

The Perfect Mushroom-Gorgonzola Alliance

These mushrooms, whether button or chanterelles depending on the season, do not play a simple supporting role. Their meticulous preparation – delicate cleaning, removal of stems – sets the stage for a bold gastronomic encounter with the Italian cheese.

The Gorgonzola, at 70 grams, stands out as the character element of this gratin. This Lombard blue cheese brings an aromatic power that transcends the sweetness of the mushrooms without overpowering it. Its blue-green veins diffuse pungent and creamy notes that penetrate the spongy flesh of the mushrooms.

This mushroom-Gorgonzola association creates a dialogue of flavors where woodiness meets cheesiness, where the firm texture of chanterelles or the tenderness of button mushrooms is coated in a pronounced Italian creaminess. As it melts, the cheese releases its complex aromas that permeate every mushroom slice.

The balance relies on the right proportion: 70 grams of Gorgonzola are enough to assert the character of the dish without tipping into heaviness. This measured quantity allows the cheese to enhance the vegetable ingredients rather than dominate them, thus preparing the integration into a sauce that will bind everything together.

Gorgonzola Béchamel, the Gratin’s Signature Sauce

This sauce that will coat the mushrooms and root parsley is based on classic proportions revisited in an Italian style. The roux, composed of 50 grams of butter and the same amount of flour, constitutes the technical base of a traditional béchamel that the Gorgonzola will radically transform.

The use of 50 centiliters of whole milk is not accidental. This dairy fat provides the necessary creaminess so that the sauce generously coats every piece of vegetable. Whole milk, unlike semi-skimmed versions, offers that velvety texture that characterizes successful gratins.

The integration of Gorgonzola into this béchamel transforms a basic sauce into a gastronomic creation. The 70 grams of cheese melt gradually into the hot preparation, diffusing their blue veins and powerful aromas. This fusion creates a creamy sauce with pronounced cheesy notes that will bind all the elements of the gratin.

The seasoning is voluntarily limited to freshly ground pepper. The Gorgonzola already brings its salty character and pungent notes; adding salt would be superfluous. A few turns of the mill are enough to wake up the flavors without masking the personality of the Italian cheese, thus creating the gourmet binder that will transform this gratin into a comforting and refined dish.

Crunchy Hazelnut Finish

Once the Gorgonzola béchamel is prepared, one last detail remains that will make all the difference: the 20 grams of hazelnuts. This precise weight is not accidental. Coarsely crushed and spread over the top of the gratin before baking, they provide an essential textural contrast to the creaminess of the sauce.

The total cooking time of 40 minutes transforms this combination of ingredients into a finished dish. During this time in the oven, the hazelnuts gradually roast, developing their nutty aromas while the béchamel browns on the surface. This double cooking, steam then oven, guarantees a perfect texture: melting root parsley, concentrated mushrooms, creamy sauce, and a golden top layer.

For four people, this recipe proves to be surprisingly quick. The 20 minutes of preparation include peeling the roots, cleaning the mushrooms, and making the béchamel. Added to the 40 minutes of cooking, it’s a gourmet dish in one hour flat, accessible even to busy cooks.

This hazelnut finish illustrates the balance sought in this gratin: the sweetness of the root parsley, the power of the Gorgonzola, the umami of the mushrooms, and the hazelnut crunch. A forgotten vegetable rehabilitated by mastered technique and bold associations, proving that refined cuisine requires neither complicated ingredients nor endless hours in the kitchen.