SC - Carrots and Turnips-Period?
Elaine Koogler
ekoogler at chesapeake.net
Thu Apr 20 05:52:26 PDT 2000
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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