Ingredients for Crazy John's Carrot And Turnip Gratin
- Carrot
- Turnip
- Scallion Top
- Fresh Parsley
- 5 tablespoons cornstarch
- 1 3/4 cups milk
- Heavy Cream
- 2 large eggs
- 1/2 teaspoon salt
- Fresh Ground Black Pepper
- 1/2 cup grated Parmesan cheese
- Unsalted Butter
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How to Make Crazy John's Carrot And Turnip Gratin
- Preheat oven to 375°F (190°C).
- Butter a shallow 1 1/2-quart baking dish or a 10-inch round or oval gratin dish and set aside.
- Peel and thinly slice 1 pound carrots and 1 pound turnips. Finely chop 2 tablespoons scallion greens and 2 tablespoons fresh parsley.
- In a large mixing bowl, combine the carrots, turnips, scallions, and parsley. Toss with 3 tablespoons cornstarch.
- Spread the vegetable mixture evenly in the prepared baking dish, pressing gently to compact.
- In a small saucepan, whisk together 1/4 cup milk and 2 tablespoons cornstarch until smooth.
- Gradually whisk in 1 1/2 cups heavy cream and 1/2 cup milk.
- Bring to a simmer over medium heat, whisking constantly until thickened.
- Reduce heat to low and simmer for 2 minutes, stirring occasionally.
- In a medium bowl, whisk 2 large eggs with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Slowly whisk the egg mixture into the hot cream sauce until fully combined.
- Pour the custard sauce evenly over the vegetables in the baking dish.
- Sprinkle 1/2 cup grated Parmesan cheese over the top.
- Dot the top with 1 tablespoon butter.
- Bake for 45-50 minutes, or until golden brown and bubbly.
- Let stand for 10 minutes before serving to allow the custard to set.
Nutrition Information (Approximate per serving)
Sodium
66 g
Sugar
122g
Fat
281g
Carbs
38g
