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Winter rootvegetables Grana Padano Melanosporum recipe by Mauro Colagreco

Photo Eduardo Torres

Winter root vegetables, Grana Padano and Melanosporum recipe by Mauro Colagreco

One of the recipes shared with Fine Dining Lovers by Mauro Colagreco for his exclusive and personal Christmas dinner menu: take your challenge to bring the starred cuisine into your kitchen!

10 December, 2019
Average: 1.9 (27 votes)

serves for



For the stew
Black turnip
120 gr
120 gr
Round turnips
120 gr
White beetroot
4, small
60 gr
Star anise
Extra virgin olive oil
Fleur De Sel
For the cheese cream
120 cc
Grana padano cheese
150 gr
For the black truffles
Black Truffle
30 gr

Step 01

For the stew

  1. Wash and peel the root vegetables but leave the peel on the turnips.
  2. Peel the salsify and oven roast at 130°C together with the star anise, turning frequently to prevent scorching.
  3. Use the peels to infuse the cream.
  4. Use a mandoline to slice the roots and cook in water in a pot. Thoroughly rinse the leek, then remove and dry the root.
  5. Fry the root in 150°C oil, then transfer to absorbent paper and season with salt.
  6. Peel and halve the onions and separate the layers.
  7. Cook the onions with the root vegetables, tubers, leek, peel broth and butter. Season with salt. 


Step 02

For the cheese cream

  1. Strain the cream.
  2. Process with the cheese at 50°C in the Thermomix until smooth and uniform.

Step 03

For the black truffles

  1. Use a truffle mandoline to slice the truffle.
  2. Use a 1 cm hole cutter to cut 1 cm circles.

Step 04

For the plating

  1. Place the vegetable in a shallow bowl to create volume.
  2. Use a hand blender to emulsify the cream, then add the resulting foam.
  3. Finish with the truffle and stemless white borage flowers. 

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