SC - Carrots and Turnips-Period?

[WyteRayven at aol.com]

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