| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Medieval |
Vegetables, Medieval |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Turnip, small white; peeled & cut in bite-sized pieces |
| 1/3 |
c |
White wine; mixed with |
| 2/3 |
c |
;Water |
| 12 |
|
Chestnuts; peeled |
| 1/2 |
tb |
Dried sage; chopped |
| 1 |
ts |
Honey |
|
|
— Pleyn Delit |
|
|
Hieatt and Butler |
|
|
per Emily Epstein |
|
|
epsteine@spot.colorado.e u |
INSTRUCTIONS
Young, small turnips should be cooked in water without wine for the first
boiling. Then throw away the water and cook slowly in water and wine, with
chestnuts therein, or, if one has no chestnuts, sage.
Parboil the turnips in water for 5 minutes; Drain. Add 1 cup water and 1
cup wine. Add chestnuts and sage. Salt to taste. Bring to a boil, lower
heat and simmer about 30 min.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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