Carrot and Parsnip Parmesan Au Gratin

You can make this ahead, cover and refrigerate fo several hours before baking. Choose small to medium-size parsnips, they are sweeter and nuttier! This makes a perfect side to a turkey or pork roast dinner!

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 1  lb carrot, peeled
• 1  lb parsnip, peeled
• 2  tablespoons flour
• 1  cup  grated parmesan cheese, divided
• 1⁄4 cup butter
• 1⁄4 cup flour
• 2  cups full-fat milk
• 1⁄2 cup  whipping cream, unwhipped
• 2  eggs
• 1  tablespoon seasoning salt (or to taste or use white salt)
•  black pepper
• 1  pinch cayenne pepper (optional or to taste)
• 1  pinch nutmeg

Directions

1. Set oven to 350 degrees.
2. Butter a 13 x 9-inch baking dish.
3. Grate the peeled carrots and parsnips on a large-sided grater (or use a food processor).
4. Measure out 3 cups each of grated carrots and parsnips, then place in a large bowl.
5. Measure 2 tablespoons flour with 1/2 cup grated Parmesan cheese in a small bowl, then add to the grated veggies in the bowl; toss to combine, then set aside.
6. In a saucepan melt butter over medium heat; add in 1/4 cup flour and cook stirring/whisking for 2 minutes.
7. Gradually add in the full-fat milk, stirring/whisking continuously until the mixture starts to bubble; remove from heat.
8. In a small bowl whisk together whipping cream, eggs, seasoned salt, black pepper, nutmeg and cayenne (if using) gradually stir this mixture into the hot milk mixture; whisk until combined.
9. Pour the mixture over the grated veggies; mix well with a wooden spoon to combine, then transfer to the prepared baking dish.
10. Sprinkle with about 1/2 cup (or more) Parmesan cheese.
11. Bake uncovered for about 50 minutes or until golden and bubbly.
12. Delicious!