Carrot And Parsnip Parmesan Au Gratin - cooking recipe

Ingredients

1 lb carrot, peeled
1 lb parsnip, peeled
2 tablespoons flour
1 cup grated parmesan cheese, divided
1/4 cup butter
1/4 cup flour
2 cups full-fat milk
1/2 cup whipping cream, unwhipped
2 eggs
1 tablespoon seasoning salt (or to taste or use white salt)
black pepper
1 pinch cayenne pepper (optional or to taste)
1 pinch nutmeg

Preparation

Set oven to 350 degrees.
Butter a 13 x 9-inch baking dish.
Grate the peeled carrots and parsnips on a large-sided grater (or use a food processor).
Measure out 3 cups each of grated carrots and parsnips, then place in a large bowl.
Measure 2 tablespoons flour with 1/2 cup grated Parmesan cheese in a small bowl, then add to the grated veggies in the bowl; toss to combine, then set aside.
In a saucepan melt butter over medium heat; add in 1/4 cup flour and cook stirring/whisking for 2 minutes.
Gradually add in the full-fat milk, stirring/whisking continuously until the mixture starts to bubble; remove from heat.
In a small bowl whisk together whipping cream, eggs, seasoned salt, black pepper, nutmeg and cayenne (if using) gradually stir this mixture into the hot milk mixture; whisk until combined.
Pour the mixture over the grated veggies; mix well with a wooden spoon to combine, then transfer to the prepared baking dish.
Sprinkle with about 1/2 cup (or more) Parmesan cheese.
Bake uncovered for about 50 minutes or until golden and bubbly.
Delicious!