SC - Recipe 6-Weekend of Wisdom
LrdRas at aol.com
LrdRas at aol.com
Thu Oct 28 06:58:12 PDT 1999
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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