SC - Gee, what can we do with an eel....
Siegfried Heydrich
baronsig at peganet.com
Wed Apr 19 17:26:04 PDT 2000
You know, I tried parsnips for the first time about a month ago, and I have
to say that I don't think I care for them.
I tried steaming them with other vegetables, and then I tried roasting them,
and didn't care for them that way either.....
Maybe I'll give Digbie's recipe a shot and see if I like them any better. I
might try them with the carrots as well.
Ilia
In a message dated 4/19/00 6:57:43 AM Eastern Daylight Time, troy at asan.com
writes:
>
> I don't know if the dish as you describe it is period, but --
>
> Kenelm Digby (1669 C.E.) has a recipe for parsnips cooked this way. He
> includes, IIRC, a bit of the cooking water so that when the butter melts
> it remains emulsified, the whole forming a rather creamy puree...I
> occasionally refer to this dish as parsnips Alfredo ; ), but there's no
> cheese. But you know... Hmmm....
>
> Carrots are referred to rather infrequently in the known medieval
> European recipe corpus, but they did exist, if a bit closer to a parsnip
> than a modern carrot.
>
> As for turnips, they appear somewhat more frequently. These would be the
> real purple-and-white turnips, rather than the rutabaga or Swede, which
> is sometimes referred to as a turnip.
>
> I have a diner in my neighborhood that invariably makes a mashed mixture
> of carrots and parsnips in the colder months, and the smart money is on
> it rather than the overcooked broccoli, the mysteriously grey peas and
> carrots, and the leathery corn.
>
> Adamantius
> --
> Phil & Susan Troy
>
> troy at asan.com
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