Crazy Johns Carrot And Turnip Gratin Recipes

MASHED CARROTS AND TURNIPS

Steps:

• Place carrots and turnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain and mash. Add the butter, salt and pepper. Sprinkle with parsley if desired.

TURNIP AND CARROT MASH

Steps:

• Boil carrots and turnip/rutabaga SEPARATELY.
• When done, mash each SEPARATELY using as much cream, butter, and seasonings to your taste.
• Just before serving, drain any liquid formed at the bottom of the bowls and GENTLY combine them both.
• You should be able to see both carrot and turnip/rutabaga pieces in the combined dish.
• ENJOY!
• NB: Depending on your preferences, the amts of carrot vs turnip can be regulated. Leftovers freeze well.

CRAZY JOHN'S CARROT AND TURNIP GRATIN

Steps:

• 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 and 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.