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Turnip and Prune Gratin

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Preparation info
    • Difficulty

      Medium

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.

Ingredients

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

Preheat the oven to 150°C/gas 2.

Peel the turnips, slice them thinly and blanc

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