Recipe: Carrot and Turnip Gratin (make ahead)

CARROT AND TURNIP GRATIN

3/4 lb carrots, peeled and shredded
3/4 lb turnips, peeled and shredded
1/2 cup thinly sliced scallion greens (just the green part)
2 tbsp minced fresh parsley
4 tbsp cornstarch, divided use
2 cups milk, divided use
1/2 cup heavy whipping cream, half-and-half or additional milk
1 large egg
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan
1 tbsp 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 tablespoons of cornstarch. Spread vegetable mixture in prepared pan, pressing and smoothing it into place.

In a small saucepan, dissolve remaining cornstarch in 1/4 cup of the milk. When cornstarch is completely dissolved, add heavy 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.)

TO BAKE:
Bring gratin to room temperature if refrigerated. Dot gratin with butter.

Preheat oven to 375 degrees F.

Bake in the middle of the 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.

From: Kelly~WA - 05-29-2000