SC - Request for documentation: Honey Glazed Vegetabl

[rudin at okway.okstate.edu]

Maybe a stupid question, but, do you drain any remaining water in the 
pan before adding the honey?

Mercedes
rudin at okway.okstate.edu


______________________________ Reply Separator _________________________________
Subject: Re: SC - Request for documentation: Honey Glazed Vegetables 
Author:  <sca-cooks at Ansteorra.ORG > at SMTP
Date:    12/8/97 10:15 AM


Gunther,
This recipe is from Terence Scully's latest cookbook: Early French 
Cooking. This recipe is a redaction from the Menagier de Paris.

Honey Glazed Vegetables:

for 5 lbs vegetables:

1 lb each (or chose any mix of a total = 5 lbs).

Turnips, carrots, squash (I used zucchini, i know its not period but it 
really worked in the recipe and Scully listed it), fennel root, parsley 
root and/or parsnip.

cook all vegetables in a pot with a little water, bring to boil and cook 
until almost tender.  Add 20 tablespoons honey (1 1/4 cups). Reduce heat 
and stir. Simmer until liquid has almost evaporated.  Shake the pan to 
assure honey is coating all the vegetables.

I did this dish for the Noble's Dinner at Bryn Gwlad's fall event. It 
was a success.  Give it a try. 

meadhbh


Michael F. Gunter wrote:
> 
> Good day all,
> 
> I would like to do mashed parsnips and carrots for my 12th Night feast but
> I don't have any documentation for it. I'm pretty sure a carrot/parsnip dish 
> is period but I would prefer having a source for it.
> 
> Any assistance would be greatly appreciated. 
> 
> BTW, I just about have my 12th Night menu finalized. I'll publish it here 
> after I get a couple more items checked out.
> 
> Yers,
> 
> Gunthar
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