Turnip and Prune Dauphinoise
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- 500gms turnips peeled
- 150gms pitted prunes coarsely chopped
- 400mls cream
- 50gms unsalted butter
- 2 cloves garlic
- Nutmeg freshly grated
- Salt and freshly ground pepper
- 4 sprigs of thyme
- ½ bay leaf
Place the cream, garlic, bay leaf and 2 sprigs of thyme into a saucepan, bring to the boil and turn down to a simmer. Allow to infuse for 4 to 5 minutes.
Butter a shallow ovenproof dish and season with salt and pepper. Slice turnips into ¼ cm thick slices.
Place a layer of turnips in the base of the dish, scatter over some prunes and season with nutmeg. Spoon over a little cream to moisten.
Continue until all the turnips are used up.
Press down gently, season and moisten with any remaining cream and dot with knobs of butter.
Pick the leaves from 2 sprigs of thyme and scatter over the top.
Bake at 180c for 45 minutes.
To serve, remove from the oven, press down firmly and allow to rest for 10 minutes.
Place serving plate on top and invert the dish, brush with a little melted butter and serve.