| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Medieval | Medieval, Vegetables | 4 | Servings |
INGREDIENTS
| 2 | lb | Turnip, white peeled & |
| chunked | ||
| 2 | c | Meat broth |
| 2 | Onion, minced | |
| 1/2 | t | Salt |
| 1 | pn | Saffron, opt |
| 1/8 | t | Cardamom, opt |
| 1/8 | t | Coriander, opt |
| 1 | t | Sugar, opt |
INSTRUCTIONS
Parboil turnips in a pot of boiling, salted water for about five minutes; then drain, and put in a pan with onions, broth and seasonings, and simmer until tender (ten to thirty minutes, depending on the age and size of the turnips). Take rapus and make hem clene and waissh hem clene; quare hem; parboile hem; take hem up, caste hem in a gode broth and seeth hem. Mynce Oynons and caste ther-to Safron and Salt and messe it forth with powdor douce. In the wise make of Pasturnakes and skyrwates. -- The Forme of Cury in Pleyn Delit by Hieatt & Butler From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 24
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 293.1mg
Potassium: 89.3mg
Carbohydrates: 5.7g
Fiber: 1g
Sugar: 2.6g
Protein: <1g