SC - Tour of Finland by Jaelle

[david friedman]

Helen,


something somewhat similar from Forme of Curye, c. 1390.

#7.  Rapes in potage.  Take turnips and make them clean, and wash them
clean; quarter them; parboil them; mince onions and add saffron and salt,
and serve it forth with sweet powder [would contain sugar, cinnamon,
ginger, cloves and maybe bay].  In the same way make parsnips and
skirrets.

I've modernized the wording.  The saffron would give a yellow color, in
place of the turmeric, the sugar would sweeten, but honey would be fine. 
There would not be soya oil.


Regards,

Allison
allilyn at juno.com, Barony Marche of the Debatable Lands, Pittsburgh, PA
Kingdom of Aethelmearc

On Mon, 18 Jan 1999 17:12:46 -0600 Helen <him at gte.net> writes:
>How OOP does this look?
>
>
>                    Caramelised Parsnips And Baby Onions
>
> Recipe By     :
> Serving Size  : 6    Preparation Time :0:00
> Categories    : Vegetarian Society
>
>   Amount  Measure       Ingredient -- Preparation Method
> --------  ------------  --------------------------------
>    1      1 ounce       piec  fresh root ginger -- scrubbed and 
>finely
>                         -- grated
>    1      pound         parsnips -- scrubbed and cut
>                         -- into 1/2in x 2in
>                         -- batons
>    8      ounces        pickling onions -- peeled (pour
>                         -- boiling water over
>                         -- them first to
>                         -- loosen skins)
>    1      tablespoon    soya oil
>    1      tablespoon    honey
>      1/2  teaspoon      turmeric
>
> Squeeze grated ginger tightly in one hand over parsnips so all the 
>juice
> runs out.  Discard the remaining fibrous gin- ger.  Mix all 
>ingredients
> together and place in a shallow tin.  Cook uncovered at 150øC/300øF/ 
>Gas 2
> for 45 minutes.  Turn occasionally.  Increase temperature to 
>200øC/400øF
> Gas 6 and cook for a further 15-20 minutes until crisp and golden.
>
> The cooking time and temperature for the potatoes and parsnips is the 
>same
> as for the Crown Nut Roast
>
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