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Preheat oven to 350 degrees F.
Peel
and grate carrots and parsnips - using the food processor
is easiest. Place in a large bowl.
Combine
2 tablespoons flour with 1/2 cup Parmesan cheese. Stir
into the vegetables.
Melt
butter in a medium saucepan. Stir in 1/4 cup flour and
cook for 2 minutes stirring constantly. Gradually stir
in milk and continue to heat and stir until it starts
to bubble. Remove from heat.
In
a small bowl beat eggs with whipping cream and seasonings.
Gradually stir into hot milk mixture. Stir for 1 minute.
Pour
milk mixture over vegetables and stir well to combine.
Pour
into a buttered 9 by 13 inch baking dish. Sprinkle with
remaining Parmesan cheese.
Bake,
uncovered, for about 1 hour, until golden and bubbly.
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