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Carrot-And-Turnip Gratin















Trans-fat Free, Good source of fiber


¾ pound carrots
peeled and shredded
¾ pound turnip
peeled and shredded
½ cup scallions, spring or green onions
greens only, thinly sliced
2 tablespoons parsley leaves
minced, fresh
4 tablespoons cornstarch
2 cups milk
½ cup heavy whipping cream
half-and-half, or additional milk
1 large eggs
1 x salt
1 x black pepper
freshly ground
½ cup Parmesan cheese
fresh, grated
1 tablespoon butter
cut into pieces


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 248g (8.7 oz)
Amount per Serving
Calories 23255% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 81mg 27%
Sodium 244mg 10%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 12%
Sugars g
Protein 17g
Vitamin A 206% Vitamin C 22%
Calcium 25% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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