This elegant yet comforting Carrot-and-Turnip Gratin transforms humble root vegetables into a sophisticated side dish. Thinly sliced carrots and turnips are layered in a baking dish and smothered in a rich, homemade egg-and-milk custard. The dish bakes until the top is golden brown and crisp, thanks to a generous sprinkle of Parmesan cheese and dots of butter. The result is a tender, creamy interior with a satisfying crunch. Perfect for holiday tables, Sunday dinners, or whenever you want to elevate simple vegetables. It holds together beautifully and offers a lovely balance of sweet and savory flavors.
Carrot-And-Turnip Gratin
Description
This elegant yet comforting Carrot-and-Turnip Gratin transforms humble root vegetables into a sophisticated side dish. Thinly sliced carrots and turnips are layered in a baking dish and smothered in a rich, homemade egg-and-milk custard. The dish bakes until the top is golden brown and crisp, thanks to a generous sprinkle of Parmesan cheese and dots of butter. The result is a tender, creamy interior with a satisfying crunch. Perfect for holiday tables, Sunday dinners, or whenever you want to elevate simple vegetables. It holds together beautifully and offers a lovely balance of sweet and savory flavors.Ingredients
Directions
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Preheat your oven to 375&# 194;°F (190ðC).
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Butter a shallow 1.5-quart baking dish or a 10-inch round or oval gratin dish and set aside.
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In a large mixing bowl, toss together shredded carrots, shredded turnips, thinly sliced scallion greens, minced fresh parsley, and 3 tablespoons of cornstarch until evenly coated.
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Spread the vegetable mixture evenly into the prepared baking dish, pressing down gently to smooth the surface.
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In a small saucepan, dissolve the remaining 1 tablespoon of cornstarch in 1/4 cup of milk.
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Add the heavy cream (or half-and-half) and the remaining 1 3/4 cups of milk to the saucepan.
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Bring the milk mixture to a boil over moderately high heat, whisking constantly until thickened.
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Reduce the heat to moderate.
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In a medium bowl, beat the egg with a fork and season with salt and freshly ground black pepper.
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Slowly pour the hot milk mixture into the beaten egg in a steady stream, whisking continuously to temper the egg and prevent curdling.
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Pour the hot custard mixture evenly over the vegetables in the gratin dish.
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Sprinkle the top evenly with freshly grated Parmesan cheese.
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Dot the surface with small pieces of cold unsalted butter.
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Bake in the preheated oven for 45 minutes, or until the gratin is bubbling and the top is golden brown and crisp.
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Let the gratin stand for 10 minutes before serving to allow the custard to set and the crust to crisp further.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 34.9kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 58.7mg3%
- Total Carbohydrate 8.5g3%
- Dietary Fiber 2.4g10%
- Sugars 4.0g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
