Crazy John's Carrot And Turnip Gratin

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• 3/4 lb carrot, peeled and shredded
• 3/4 lb turnip, peeled and shredded
• 1/2 cup thinly sliced scallion top (not bulb)
• 2 tablespoons minced fresh parsley
• 4 tablespoons cornstarch
• 2 cups milk
• 1/2 cup heavy cream or 1/2 cup half-and-half or 1/2 cup milk
• 1 large egg
• salt
• fresh ground black pepper
• 1/2 cup freshly grated parmesan cheese
• 1 tablespoon cold unsalted butter, cut into pieces

Recipe

• 1 butter a shallow 1 1/2-quart baking dish or a 10-inch round or oval gratin dish and set aside.
• 2 in a large mixing bowl, toss together carrots, turnips, scallion greens, parsley and 3 tablspoons of cornstarch.
• 3 spread vegetable mixture in prepared pan, pressing and smoothing it into place.
• 4 in a small saucepan, dissolve remaiing cornstarch in 1/4 cup of the milk.
• 5 when completely dissolved, add cream and remaining milk.
• 6 bring to a boil over moderately high heat, whisking constantly.
• 7 reduce to moderate heat.
• 8 in a medium mixing bowl, beat egg with a fork and season with salt and pepper.
• 9 add egg to milk mixture in slow, steady stream, beating until combined.
• 10 pour this hot custard over the vegetable mixture in gratin dish.
• 11 sprinkle top evenly with parmesan cheese.
• 12 (gratin can be prepared 24 hours ahead to this point and refrigerated.) dot gratin with butter and make in the middle of a preheated 375f oven for 45 minutes, or until it is bubbling through a golden crust.
• 13 let gratin stand 10 minutes before serving to crisp crust and allow custard to set.