[Sca-cooks] where is this from? Honey Peppered turnips
Jadwiga Zajaczkowa / Jenne Heise
jenne at fiedlerfamily.net
Thu Nov 18 12:57:32 PST 2004
>From a page on pepper recommended by the LII:
http://www.moscowfood.coop/archive/pepper.html
My pepper recipe is from the late Bert Greene's book, "Greene on
Greens." The turnips' hearty flavor can balance quite a bit of pepper,
so don't be afraid. The recipe has ancient Roman origins, and is typical
of the Romans' love of hot-sweet food. I have changed Greene's recipe to
call for browning the turnips; the original recipe cooks on lower heat
with the pan covered. Either way, it is the best way to eat turnips, I
believe.
Honey-Peppered Turnips
1 tablespoon unsalted butter
2 tablespoons honey
1 pound turnips, peeled, cut into 1/2 inch cubes (no larger!)
1/2 teaspoon freshly ground pepper
salt
Melt the butter with the honey in a medium skillet over medium-high
heat. Stir in the turnips and pepper. Cook, stirring occasionally, until
turnips are browned and tender, about 12 minutes. Add salt to taste. "
Any idea what the Roman roots of the dish are?
--
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
"The toad beneath the harrow knows/exactly where each tooth-point goes,
The butterfly upon the road/Preaches contentment to that toad."
- Rudyard Kipling
More information about the Sca-cooks
mailing list