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Turnip and Prune Gratin
- Difficulty
Medium
Published 2008
Like most chefs, I am always experimenting with combinations of flavours. Here I put together the earthiness of turnips, the sweetness of prunes and the richness of Armagnac to produce a gratin that makes the most perfect partner for game.
Ingredients
10 - Good slug of Armagnac
450 ml 450
Method
Well ahead, put the prunes to soak in the Armagnac.
Mix the milk, cream, thyme and tarragon in a heavy-based pan and bring to the boil. Immediately take of the heat and leave to cool.
Peel the turnips, slice them thinly and blanc
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I had a couple of turnips and wondered how to use them. This recipe came up trumps. It tasted similar to Dauphinoise potatoes without the garlic, which can sometimes overpower the dish. I could not taste the prunes much so If I make this dish again I might put some more in. This recipe made a large quantity so after eating some I have put more portions in the freezer to eat when I have not got the time to cook. This is a delightful turnip dish.
One of my faves too!