Carrot-And-Turnip Gratin

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Title: CARROT-AND-TURNIP GRATIN
Categories: Vegetables, Cheese
Yield: 6 Servings

0.75 lb Carrots, peeled and
-shredded
0.75 lb Turnips, peeled and
-shredded
0.50 c Thinly sliced scallion
-greens (not bulb)
2.00 tb Minced fresh parsley
4.00 tb Cornstarch
2.00 c Milk
0.50 c Heavy cream, half-and-half
-OR additional milk
1.00 lg Egg
Salt
Freshly ground black pepper
0.50 c Freshly grated Parmesan
1.00 tb 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 nad 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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