[Sca-cooks] where is this from? Honey Peppered turnips
Susan Fox-Davis
selene at earthlink.net
Thu Nov 18 13:15:57 PST 2004
Jadwiga Zajaczkowa / Jenne Heise wrote:
>>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?
>
Galloping through Google, I find " Roasted turnip with honey and ginger"
listed on the menu of a meal cooked from: FLAVOURS OF BYZANTIUM by
Andrew Dalby. <http://www.byzantinefestival.com/04_feast/feast.html>
Looks like another book that I need! Will check both Apicii when I get
home from work.
Selene
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