| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Medieval | Medieval, Vegetables | 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 | T | Dried sage, chopped |
| 1 | t | Honey |
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. ~- Pleyn Delit Hieatt and Butler per Emily Epstein epsteine@spot.colorado.e u 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: 53
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 5.9mg
Potassium: 8.2mg
Carbohydrates: 11.7g
Fiber: <1g
Sugar: 7.2g
Protein: <1g