Home > carrot and potato gratin

carrot and potato gratin

November 23rd, 2009 at 05:19 am

Saving log - $0
Spending log - $12 lunch + $7 relish tray
Found money - $0.28 (pennies on road and sidewalk, quarter by the basket stand in Value Village)

Saving log - $0
Spending log - $3.88 coffee, bagel + $19 kitchen utensils
Found money - $0.27 (pennies and dimes on road and sidewalk)

Yesterday I got mailed a ton of carrots (red, purple, and orange) and parsnips grown by sister at the farmette, so here's what I did with some of them:

Carrot and Parsnip Gratin

1 lb parsnips
1 lb carrots
1 1/2 c shredded parmesan (lots of hard cheeses work well here)
1/2 c bread crumbs
3/8 c butter, cold
3 tbsp flour
2 c milk (since its being cooked and not baked - I just used milk made from milk powder and water)
1/2 c evaporated milk (can substitute more milk)
2 eggs
1 tbsp dried parsely

Preheat oven to 375F. Lightly butter a large, shallow baking pan.

Peel, trim, and slice carrots and parsnips - the mandoline makes quick work of slicing. Toss carrots and parsnips with 1 tbsp of flour, a 1/2 c of cheese, parsely. Pour into baking pan.

Beat two eggs in a bowl. Add evaporated milk, 2-3 tbsp of cheese, beat until well mixed. Set bowl aside.

Melt butter in saucepan over med heat, add 2 tbsp flour. Maintain medium heat and wisk until well incorporated. Add milk, wisk continuously until thick. Take off heat, add nutmeg to taste, and mix well.

Add warm milk to eggs - remember to add milk in a thin stream and beat as you add to warm the eggs and prevent the eggs from scrambling. When milk is all in, pour the custard mixture over the carrots and parsnips. Shake the pan to get the mix well incorporated into the carrots and parsnips.

Mix the rest of parmesan with the bread crumbs, sprinkle over the top of carrots and parsnips.

Bake at 375F for 50-60 minutes.

Still have way more carrots and parsnips...sigh.

3 Responses to “carrot and potato gratin”

  1. momcents Says:

    Yum, sounds awesome!

  2. frugaltexan Says:

    Wow! That sounds really good.

  3. baselle Says:

    Whoa, what was I thinking? The title of this should be carrot and parsnip gratin. Of course this does work with potato, too. Smile

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