Carrot-And-Turnip Gratin
Shredded carrots and turnips baked in a rich Parmesan custard with scallions and parsley until golden and bubbling. An elegant, make-ahead side dish for holiday tables or weeknight dinners.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
1 hrsThis gratin takes two humble root vegetables and elevates them into something you’d proudly set on a holiday table. Shredded carrots and turnips get nestled into a baking dish, then blanketed with a silky custard made from milk, cream, egg, and cornstarch.
A generous layer of grated Parmesan on top bakes into a golden, crackly crust while the vegetables underneath turn tender and creamy.
Scallion greens and fresh parsley woven through the shredded roots add pops of color and freshness that keep it from feeling heavy.
Best part? You can assemble the whole thing a day ahead, stash it in the fridge, and bake it right before dinner.
Pro Tips
- Shred the carrots and turnips on the large holes of a box grater. Fine shreds turn mushy. You want some texture to survive the 45-minute bake.
- Let it rest 10 minutes after baking. This isn’t optional. The custard needs time to set and the crust needs time to crisp. Cut into it too early and it’ll be soupy.
- Swap half-and-half for the cream if you want something lighter. It still makes a rich custard without being as heavy.
Ingredients
Directions
Butter a shallow 1½-quart baking dish or a 10-inch round or oval gratin dish and set aside.
In a large mixing bowl, toss together carrots, turnips, scallion greens, parsley and 3 tablspoons of cornstarch.
Spread vegetable mixture in prepared pan, pressing and smoothing it into place.
In a small saucepan, dissolve remaiing cornstarch in ¼ 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℉ (190℃) 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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