SC - Recipe 6-Weekend of Wisdom

[LrdRas at aol.com]

BROWNED VEGETABLES
This recipe was contrived. Numerous mentions of 'Browned Vegetables' are made 
throughout the feast menus in Le Manegier. My inspiration for this creation 
was based on a recipe called 'To Fry Beanes' which is found in The Book of 
Cookerye in Cariadoc's Collection of Medieval and Renaissance Cookbooks, Vol. 
I, pg. C-7. It was a really good vegetable dish and well received.
Makes 88 Servings.

1 gal.  Chickpeas, cooked and drained
17 ½ lb.    Carrots, sliced, parboiled, drained
11 lb.  Turnips, sliced, parboiled, drained
11  Onions, sliced, parboiled, drained
8   Leeks, sliced, parboiled, drained (white part only)
6   Parsnips, sliced, parboiled, drained
3 lb.   Cardoon, sliced, parboiled, drained
5 lb.   Swiss chard, chopped, parboiled, drained
3 lb.   Butter
    Salt, to taste
    Black pepper, to taste
    Nutmeg, ground (to taste)
    Mace, ground (to taste)

Melt butter in pan. Add vegetables. Sauté, turning occasionally until browned 
and tender. Add seasonings. 


Ras
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