MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Carrot-And-Turnip Gratin
 Categories: Vegetables, Cheese
      Yield: 6 Servings
 
    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.
 
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