[Sca-cooks] stuffed turnips.

[Cindy M. Renfrow]

It all depends how long they're left in the ground. I've seen carrots 5
inches across at the top, because they were not harvested in good time. I
imagine such a carrot is tough, and would need to be cooked in broth to
make it tender.



Cindy Renfrow


>Being easily distracted, what I noticed about this recipe was "make it
>hollow as you do a carret roote". I can imagine stuffing a turnip but
>can't quite imagine a carrot. Were they fatter? Bigger in general?
>

>