Crazy John's Carrot and Turnip Gratin

Recipe by Iowahorse
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
YIELD: 1 set
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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