Categories: Vegetables, Cheese 
      Yield: 6 servings 
  
    3/4 lb Carrots, peeled and 
           -shredded 
    3/4 lb Turnips, peeled and 
           -shredded 
    1/2 c  Thinly sliced scallion 
           -greens (not bulb) 
      2 tb Minced fresh parsley 
      4 tb Cornstarch 
      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  Freshly grated Parmesan 
      1 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.