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Carrot-And-Turnip Gratin

Carrot-and-Turnip Gratin recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 34.9
Dietary: Gluten-free, Vegetarian
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
  • 3/4 pound Carrots, peeled and
Directions
  1. 1
    Preheat your oven to 375&# 194;°F (190ðC).
  2. 2
    Butter a shallow 1.5-quart baking dish or a 10-inch round or oval gratin dish and set aside.
  3. 3
    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.
  4. 4
    Spread the vegetable mixture evenly into the prepared baking dish, pressing down gently to smooth the surface.
  5. 5
    In a small saucepan, dissolve the remaining 1 tablespoon of cornstarch in 1/4 cup of milk.
  6. 6
    Add the heavy cream (or half-and-half) and the remaining 1 3/4 cups of milk to the saucepan.
  7. 7
    Bring the milk mixture to a boil over moderately high heat, whisking constantly until thickened.
  8. 8
    Reduce the heat to moderate.
  9. 9
    In a medium bowl, beat the egg with a fork and season with salt and freshly ground black pepper.
  10. 10
    Slowly pour the hot milk mixture into the beaten egg in a steady stream, whisking continuously to temper the egg and prevent curdling.
  11. 11
    Pour the hot custard mixture evenly over the vegetables in the gratin dish.
  12. 12
    Sprinkle the top evenly with freshly grated Parmesan cheese.
  13. 13
    Dot the surface with small pieces of cold unsalted butter.
  14. 14
    Bake in the preheated oven for 45 minutes, or until the gratin is bubbling and the top is golden brown and crisp.
  15. 15
    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.

Keywords: gratin, carrots, turnips, vegetable side, parmesan, custard, baked vegetables, comfort food, holiday dinner, italian style, root vegetables, creamy, golden crust, scallions, parsley, cornstarch, milk, heavy cream, egg, butter
Read it online: https://www.chefs-mate.com/recipe/carrot-and-turnip-gratin/