[Sca-cooks] Turnips.

[Generys ferch Ednuyed]

> Howzabout Platina's "Armored Turnips"?  Rather along the
> line of "scalloped turnips," in which sliced turnips are baked
> layered between generous helpings of butter and cheese.  That should
> go over well with the modern American palate (I've been considering
> it for a local feast sometime), though the cost of butter and cheese
> might not go over well if you have people trying to do this on the
> cheap.
> Also, I can't remember if Platina does this or not, but
> parboiling sliced turnips in water and white wine for a few minutes
> really cuts down on the "turnipy" taste -- it would make them bake
> faster, too.
>
> I gues you could also try frumenty, though producing that
> stuff in large quantities and not having it burn to the bottom of
> the pot has always struck me as a potential problem . . .
>
> -- Ruth
>
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I do think I'm going to go with pasta, because the feast I did I ended up
not serving the frumenty because it got burnt.  It all depends on what their
(the Faire's) board says tonight...

Generys