Prep 45 mins
Cook 1 hr
- 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
- Butter a shallow 1 1/2-quart baking dish or a 10-inch round or oval gratin dish and set aside.
- In a large mixing bowl, toss together carrots, turnips, scallion greens, parsley and 3 tablspoons of cornstarch.
- Spread vegetable mixture in prepared pan, pressing and smoothing it into place.
- In a small saucepan, dissolve remaiing cornstarch in 1/4 cup of the milk.
- When completely dissolved, add cream and remaining milk.
- Bring to a boil over moderately high heat, whisking constantly.
- Reduce to moderate heat.
- In a medium mixing bowl, beat egg with a fork and season with salt and pepper.
- Add egg to milk mixture in slow, steady stream, beating until combined.
- Pour this hot custard over the vegetable mixture in gratin dish.
- Sprinkle top evenly with Parmesan cheese.
- (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.
- Let gratin stand 10 minutes before serving to crisp crust and allow custard to set.
I made the recipe exactly as printed, except I substituted green onions for the scallions and I did not have fresh parsley to add. My husband and I agreed that there seems to be too little custard for the amount of vegetables called for in this recipe. The vegetables filled to the brim of a 9x9 pan. Also, after cooking it for the stated amount of time, the vegetables still seemed raw. It reminded us of "raw hash browns." We ate it anyway, so we wouldn't waste food, but we probably won't make this again.