[Sca-cooks] Another Turnip Recipe

[A F Murphy]

This is cool! I'm getting all these turnip recipes! Thank you, all!

AND someone just gave me some spices... they're a bit old, so I'm not
sure how much flavor they still have, but it's a place to begin!

AND, going back to an earlier thread, he also gave me a whole bunch of
Cook's Illustrated magazines! (He's moving - doesn't want to pack
stuff... won't have room for it all...) Maybe I won't have time to cook
for a while - I have to read all those lovely magazines.

I'm excited!

Anne

lilinah at earthlink.net wrote:

> Here's another recipe i've used with turnips. I was not excited about
> these, but 9 out of 10 pies were eaten - and the "one pie" that was
> left was a concatenation of slices that were leftover from various
> pies, so i guess this was successful.
>
> Anahita
>
> ------------------------------------------
>
> Root Turten
>
> Original
> Marx Rumpolt, Ein Neu Kochbuch, German, 1581
> 30. Take roots (beets/turnips/carrots...)/ that have been fried/ chop
> them/ and prepare them with butter/ and do not oversalt them/ so it
> is a good filling for Turten.
>
> 1 turnip
> 2 parsnips
> 2 carrots
> 1 pint milk
> 1 nine-inch pie shells - i used "Nancy's" (found in the freezer case)
> which are made with butter and are very good
> 1 stick butter
> 1 tsp salt
> 1/8 tsp pepper
> 1/8 tsp mace
> 1/4 tsp cinnamon
> 1/4 tsp ginger
> 1 Tb sugar
>
> 1. Peel and cut up vegetables into chunks or circles.
>     We cut the carrots and parsnips into circles and turnips into
> half-circles.
> 2a. Boil turnips in water to cover a few minutes, drain.
> 2b. Then simmer turnips in milk (with water to cover if necessary)
> until tender, drain.
> 3. Boil parsnips and carrots in water to cover until tender, drain.
> 4. Melt butter in a pan on a low fire or in a glass, ceramic, or
> plastic dish in a microwave oven.
> 5. Mix salt, spices and sugar into melted butter.
> 6. Toss vegetables with seasoned melted butter.
> 7. Put spiced and buttered vegetables in pie shell. Dot with a little
> cut-up butter, if desired.
> 8. Bake at 350 degrees Farenheit until pie shell is golden, about 15
> or 20 minutes. Don't let vegetables dry out...
>
> NOTE: I assumed that this wouldn't have been just cooked roots and
> butter in a pie shell, but that the cook would have seasoned them in
> accordance with their taste. To this end, i chose the spices based on
> a review of a number of "period" German vegetable recipes. You may
> want to make further adjustments to the seasoning.
>
> FURTHER NOTE: This might be better if one precooks the shells, but it
> isn't necessary.
>
> EVEN FURTHER NOTE: beets could be used as a root in this dish, too.
> And you could make it with one kind of root only or a different
> mixture of roots...
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