SC - Gunther's Mashed Carrots and Parsnips

[L Herr-Gelatt and J R Gelatt]

Gunther,

Perhaps you would consider this recipe, redacted by Lord Ragnar Keitelsson
(hope I didn't mangle that too badly) from Endless Hills, Aethelmearc, and
prepared for Aethelmearc 1st Crown. It features carrots in place of scyrrets
(a white, sweet, carrot-type vegetable) , and parsnips, mashed with rose
water and some other wonderful stuff. It was simply devoured...almost none
left over. Children sent parents up to get the recipe!

Aoife


To make a Tart of Parsneps and Scyrrets, from Martha Washington
1749, containing recipes from at least the previous century.

Seeth yr roots in water& wine, then pill them & beat them in a morter,  with
raw eggs & grated bread. bedew them often with rosewater & wine, then
streyne them & put suger to them , some juice of leamons, & put it into ye
crust; & when yr tart is baked cut up & butter it hot, or you may put some
butter into it, when you set it into ye oven, & eat it cold. Ye juice of
leamon you may eyther put in or leave out at yr pleasure.

We chose carrots for flavor and color, Scyrets (a white root resembling the
shape and flavor of carrots) not being available. Besides, that makes the
tarte red and white!

The  redaction (Redacted By Lord Ragnar Keitelson, Prepared by he and his
Lady Wife Rowan of Ashebrook):
3/4 lb. carrots
3/4 lb. parsnips
2 c. wine
2 tbsp. butter
1/2 c. sugar
1/2 c. wine and/or rosewater
2 eggs
Juice of 1 lemon (optional)
1 c. breadcrumbs
1 deepdish pie crust

egg for glaze

Peel and chop roots. Boil in 1 qt H2O  and the 2 c. wine until soft. Mash
roughly with 1 c. breadcrumbs, the eggs, the butter, melted, sugar, lemon
juice, and rest of wine/rosewater. A rough texture here is fine. Put into
pre-glazed pie crust (brush some of the egg across the bottom to prevent
soggy crust), glaze top with remaining egg, put in pre-heated 400 degree
oven for 50 mins.

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