Carrot And Parsnip Parmesan Au Gratin

• 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

1. Set oven to 350 degrees.
2. Butter a 13 x 9-inch baking dish.
3. Grate the peeled carrots and parsnips on a large-sided grater (or use a food processor).
4. Measure out 3 cups each of grated carrots and parsnips, then place in a large bowl.
5. 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.
6. In a saucepan melt butter over medium heat; add in 1/4 cup flour and cook stirring/whisking for 2 minutes.
7. Gradually add in the full-fat milk, stirring/whisking continuously until the mixture starts to bubble; remove from heat.
8. 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.
9. Pour the mixture over the grated veggies; mix well with a wooden spoon to combine, then transfer to the prepared baking dish.
10. Sprinkle with about 1/2 cup (or more) Parmesan cheese.
11. Bake uncovered for about 50 minutes or until golden and bubbly.
12. Delicious!

carrot, parsnip, flour, parmesan cheese, butter, flour, fullfat, whipping cream, eggs, salt, black pepper, cayenne pepper, nutmeg

Taken from www.food.com/recipe/carrot-and-parsnip-parmesan-au-gratin-186877 (may not work)