1 hr 45 mins
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Units: US | Metric
- 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
- fresh ground black pepper
- 1/2 cup freshly grated parmesan cheese
- 1 tablespoon cold unsalted butter, cut into pieces
- 1Butter a shallow 1 1/2-quart baking dish or a 10-inch round or oval gratin dish and set aside.
- 2In a large mixing bowl, toss together carrots, turnips, scallion greens, parsley and 3 tablspoons of cornstarch.
- 3Spread vegetable mixture in prepared pan, pressing and smoothing it into place.
- 4In a small saucepan, dissolve remaiing cornstarch in 1/4 cup of the milk.
- 5When completely dissolved, add cream and remaining milk.
- 6Bring to a boil over moderately high heat, whisking constantly.
- 7Reduce to moderate heat.
- 8In a medium mixing bowl, beat egg with a fork and season with salt and pepper.
- 9Add egg to milk mixture in slow, steady stream, beating until combined.
- 10Pour this hot custard over the vegetable mixture in gratin dish.
- 11Sprinkle 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.
- 13Let gratin stand 10 minutes before serving to crisp crust and allow custard to set.
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Nutritional Facts for Crazy John's Carrot and Turnip Gratin
Serving Size: 1 (1490 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1489.2
- Calories from Fat 846
- Total Fat 94.0 g
- Saturated Fat 56.2 g
- Cholesterol 517.3 mg
- Sodium 1598.9 mg
- Total Carbohydrate 116.3 g
- Dietary Fiber 17.5 g
- Sugars 30.6 g
- Protein 51.5 g