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[Elaine Koogler]

I put them in a beef pottage this past weekend, and they were excellent!  I also
had onions, turnips and carrots in there as well...along with the barley and
beef.  It was a kind of periodoid thing that I created after reading several of
Digbie's recipies.

Kiri

WyteRayven at aol.com wrote:

> 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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