Carrot-and-turnip gratin

MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: CARROT-AND-TURNIP GRATIN
  Categories: Vegetables, Cheese
       Yield: 6 Servings
  
    0.75 lb Carrots, peeled and
            -shredded
    0.75 lb Turnips, peeled and
            -shredded
    0.50 c  Thinly sliced scallion
            -greens (not bulb)
    2.00 tb Minced fresh parsley
    4.00 tb Cornstarch
    2.00 c  Milk
    0.50 c  Heavy cream, half-and-half
            -OR additional milk
    1.00 lg Egg
            Salt
            Freshly ground black pepper
    0.50 c  Freshly grated Parmesan
    1.00 tb Cold unsalted butter, cut
            -into pieces
  
   Butter a shallow 1 1/2-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 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 375F 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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