Turnip and Prune Gratin

Preparation info
    • Difficulty


Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

  • About

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.


  • 10 plump prunes
  • Good slug of Armagnac
  • 450 ml full-fat milk
  • 450


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.

Preheat the oven to 150°C/gas 2.

Peel the turnips, slice them thinly and blanc