SC - OOP- Devonshire or Clotted Cream from Joy of Cooking

Mon Dec 11 09:00:54 PST 2000

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hey all from Anne-Marie
here is the Madrone Culinary Guilds version for Digby's (not medieval, but
dang
tasty :)) parsnips. Some food weenies get freaked out becuase they REALLY look
like mashed potatoes but they REALLY dont taste like them :). Personally, I
love 'em.

all rights reserved, no publication without permission, enjoy! we're hoping to
include this in our Feudal Gourmet pamphlet on Elizabethan food (when it
migrates moer to the top of me pending projects pile). if you end up using it,
please let me know how it came out and how you liked it. Feedback is useful
:).

have fun!

- -AM
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Dressed Parsnips
A very simple dish of parsnips and milk. They look suprisingly like mashed
potatoes, and have a very delicate, nutty flavor, not unlike squash or sweet
potatoes. They are exceedingly rich, and a little goes a long way. Digby is
right, they "have a natural Sweetness that is beyond Sugar, and will be
unctuous, so as not to need Butter".  The only drawback is that it takes a
very
long time with constant stirring to get the parsnips to absorb all that milk,
but the time is worth it!

To Dress Parsnips
Scrape well three or four good large roots, cleaning well their outside, and
cutting off as much of the little end as is fibrous, and of the great end
as is
hard. put them into a posnet or Pot with about a quart of milk upon them or as
much as will cover them in boiling; which do moderately, till you find they
are
very tender. This may be in an hour and half, sooner or later, as the roots
are
of a good kind. Then take them out and scrape all the outside into a pulp,
like
the pulp of rosted Apples, which put in in a dish up on a Chafing -dish of
Coals, with a little of the ilk you boiled them in, put to them; not so
much as
to drown them, but only to imbibe them: and then with stewing, the pulp will
imbibe all that Milk. When you see it is drunk in, put to the pulp a little
more of the same Milk, and stew that, till it be drunk in. Continue doing thus
till it hath drunk in a good quantity of the Milk, and is well swelled with
it,
and will take in no more, which may be in a good half hour. Eat them so,
without Sugar or Butter; for they will have a natural Sweetness that is beyond
Sugar, and will be unctuous, so as not to need Butter.

Our Version: (Serves 10) 
2 lb parsnips 
6 cups milk 

Scrub the parsnips and take off the tough big end and the fibrous little end.
Remove any hairs if needed. Add milk to cover and simmer gently, stirring
occasionally. Cook until soft, about 1/2 hour or 45 minutes. Remove the milk,
and set aside for later. Let parsnips cool. Remove outer peel and fibrous core
by squishing with your hand and pulling out tough bits. Put parsnips back in
the pot, and mash. Add about 1/4 cup of the milk and stir vigorously over
medium-low heat until milk is all absorbed and the nips are the consistency of
mashed potatoes. Add 1/4 cup more milk and keep stirring until that is
absorbed. Pick out any fibrous bits that won't mash up nicely. Keep repeating
this till all the milk is gone, and the parsnips are an even glop, as wet as
scrambled eggs.  Dish up and serve warm.

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hey all from Anne-Marie<br>
here is the Madrone Culinary Guilds version for Digby's (not medieval,
but dang tasty :)) parsnips. Some food weenies get freaked out becuase
they REALLY look like mashed potatoes but they REALLY dont taste like
them :). Personally, I love 'em.<br>
<br>
all rights reserved, no publication without permission, enjoy! we're
hoping to include this in our Feudal Gourmet pamphlet on Elizabethan food
(when it migrates moer to the top of me pending projects pile). if you
end up using it, please let me know how it came out and how you liked it.
Feedback is useful :).<br>
<br>
have fun!<br>
<br>
- -AM<br>
****************************************************************************=
*********************<br>
<br>
Dressed Parsnips<br>
A very simple dish of parsnips and milk. They look suprisingly like
mashed potatoes, and have a very delicate, nutty flavor, not unlike
squash or sweet potatoes. They are exceedingly rich, and a little goes a
long way. Digby is right, they "have a natural Sweetness that is
beyond Sugar, and will be unctuous, so as not to need Butter". 
The only drawback is that it takes a very long time with constant
stirring to get the parsnips to absorb all that milk, but the time is
worth it!<br>
<br>
<i>To Dress Parsnips<br>
Scrape well three or four good large roots, cleaning well their outside,
and cutting off as much of the little end as is fibrous, and of the great
end as is hard. put them into a posnet or Pot with about a quart of milk
upon them or as much as will cover them in boiling; which do moderately,
till you find they are very tender. This may be in an hour and half,
sooner or later, as the roots are of a good kind. Then take them out and
scrape all the outside into a pulp, like the pulp of rosted Apples, which
put in in a dish up on a Chafing -dish of Coals, with a little of the ilk
you boiled them in, put to them; not so much as to drown them, but only
to imbibe them: and then with stewing, the pulp will imbibe all that
Milk. When you see it is drunk in, put to the pulp a little more of the
same Milk, and stew that, till it be drunk in. Continue doing thus till
it hath drunk in a good quantity of the Milk, and is well swelled with
it, and will take in no more, which may be in a good half hour. Eat them
so, without Sugar or Butter; for they will have a natural Sweetness that
is beyond Sugar, and will be unctuous, so as not to need Butter.<br>
<br>
</i>Our Version: (Serves 10) <br>
2 lb parsnips <br>
6 cups milk <br>
<br>
Scrub the parsnips and take off the tough big end and the fibrous little
end. Remove any hairs if needed. Add milk to cover and simmer gently,
stirring occasionally. Cook until soft, about 1/2 hour or 45 minutes.
Remove the milk, and set aside for later. Let parsnips cool. Remove outer
peel and fibrous core by squishing with your hand and pulling out tough
bits. Put parsnips back in the pot, and mash. Add about 1/4 cup of the
milk and stir vigorously over medium-low heat until milk is all absorbed
and the nips are the consistency of mashed potatoes. Add 1/4 cup more
milk and keep stirring until that is absorbed. Pick out any fibrous bits
that won't mash up nicely. Keep repeating this till all the milk is gone,
and the parsnips are an even glop, as wet as scrambled eggs.  Dish
up and serve warm.<br>
<br>
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