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.
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 blanch the slices in salted boiling water until almost (80 per cent) cooked. Drain and leave to dry on a towel. (Do not refresh in cold water as they need to be as dry as possible.)
Strain the cream mixture and add the prunes, torn into pieces, and the eggs, then whisk together. The cream will take on a faint brown tinge. Add the nutmeg and season to taste with salt and pepper. Add the cooked sliced turnips and combine well.
Place in a suitable ovenproof dish and
© 2008 Anthony Demetre. All rights reserved.