3/4 lb Carrots; peeled and
-shredded
3/4 lb Turnips; peeled and
-shredded
1/2 c Scallion greens; thinly
-sliced (not bulb)
2 tb Fresh parsley; minced
4 tb Corn starch
2 c Milk
1/2 c Heavy cream, half-and-half,
-or additional milk
1 lg Egg
Salt
Freshly ground black pepper
1/2 c Parmesan; freshly grated
1 tb Unsalted butter; cold, cut
-into pieces
Butter a shallow 1-1/2 qt baking dish or a 10" round or oval gratin
dish and set aside. In a large mixing bowl, toss together carrots,
turnips, scallion greens, parsley, and 3 tb of corn starch. Spread
vegetable mixture in prepared pan, pressing and smoothing it into
place. In a small saucepan, dissolve remaining corn starch 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 375 F 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.
