Brush the scorzonera clean under cold running water. Peel them using a parer and cut them into 4-cm (2-inch) sections. Rinse and immediately place in a bowl with 500 ml (16 fl oz/2 cups) water mixed with the milk, reserve. Wear rubber gloves when peeling the scorzonera, as they release a sap which will give you orange hands, which is why this vegetable is also sometimes referred to as cook’s sorrow.
Preheat the oven to 180°C (350°F/Gas 4).
Peel the carrots and cut them into sections like the scorzonera. Bring the milk-water mixture with the vegetables and a pinch of salt to a boil and cook the vegetables for 8 minutes until nearly done. In the meantime, heat the cream with half of the gorgonzola in a saucepan, add the garlic, pepper and rosemary and leave to simmer on low heat until used. Using a skimmer, remove the vegetables from the cooking liquid and place them in an oven dish greased with olive oil. Top with the sauce. Crumble the remaining gorgonzola on the vegetables and sprinkle with almonds. Bake au gratin until golden brown for approx. 20 minutes. Serve with beef loin, for example, and mashed potatoes.