SC - 15th century Italian cookbooks

[Elaine Koogler]

Another wonderful thing to try with turnips is the Armored Turnips recipe...you
can find the original in Platina, and there are redactions in several other
places, including, IIRC, Santich.

Kiri

Diana L Skaggs wrote:

> At 11:05 AM 4/11/01 -0700, you wrote:
> >There is scarcely more to tell.  The period original said to boil turnips
> in fat
> >broth, so I went the lazy route and used a boullion mix.  I had the
> turnips peeled
> >and chopped into half-inch dice, mixed up the boullion to a strength I
> liked, then
> >dumped in the turnips and cooked until tender but not mushy, "al dente"
> you might
> >say.  Whole Foods sells the boullion in bulk, but the brand named G.
> Washington's
> >is probably very similar.  Next time, I may try this with their brown
> [beef-like]
> >boullion as well.
> >
> >Selene
>
> I'm going to pick up a couple of turnips on my next grocery run.  I'll let
> you know if I find them eadible.  Or even tasty.  Maybe I don't care for
> turnips because my mom, always trying to thin down her fat daughter, tried
> to pass them off as potatoes.  Sorry, but they don't have the same texture
> or flavor for me.
>
> Addendum:  I use this same idea for cauliflower, lots of broth and cooked
> just beyond al dente, but not really mushy, mash slightly, and you have a
> great cauliflower soup.
>
> Liadan
>
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