Carrot-And-Turnip Gratin
| Yield: | 6 Servings |
| Categories: | Cheese, Vegetables |
| 3/4 | lb | Carrots, peeled and shredded |
| 3/4 | lb | Turnips, peeled and shredded |
| 1/2 | c | Thinly sliced scallion greens (not bulb) |
| 2 | tb | Minced fresh parsley |
| 4 | tb | Cornstarch |
| 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 | Freshly grated Parmesan |
| 1 | tb | Cold unsalted butter, cut into pieces |
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