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Add a photoRaciónes: 6
Ingredientes
- 3/4 lb Carrots, peeled and shredded
- 3/4 lb Turnips, peeled and shredded
- 1/2 c. Thinly sliced scallion greens (not bulb)
- 2 Tbsp. Chopped fresh parsley
- 4 Tbsp. Cornstarch
- 2 c. Lowfat milk
- 1/2 c. Heavy cream, half-and-half Or possibly additional lowfat milk
- 1 lrg Egg Salt Freshly grnd black pepper
- 1/2 c. Freshly grated Parmesan
- 1 Tbsp. Cool unsalted butter, cut into pcs
Direcciones
- Butter a shallow 1 1/2-qt baking dish or possibly a 10-inch round or possibly 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 mix in prepared pan, pressing and smoothing it into place. In a small saucepan, dissolve remaiing cornstarch in 1/4 c. of the lowfat milk. When completely dissolved, add in cream and remaining lowfat 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 in egg to lowfat milk mix in slow, steady stream, beating till combined.
- Pour this warm custard over the vegetable mix in gratin dish. Sprinkle top proportionately with Parmesan cheese. (Gratin can be prepared 24 hrs ahead to this point nad refrigerated.) Dot gratin with butter and make in the middle of a preheated 375F oven for 45 min, or possibly till it is bubbling through a golden brown crust. Let gratin stand 10 min before serving to crisp crust and allow custard to set.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 6 servings | |
| Calories 191 | |
| Calories from Fat 86 | 45% |
| Total Fat 9.8g | 12% |
| Saturated Fat 6.09g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 306mg | 13% |
| Potassium 420mg | 12% |
| Total Carbs 18.06g | 5% |
| Dietary Fiber 2.5g | 8% |
| Sugars 8.67g | 6% |
| Protein 8.47g | 14% |
