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... The parsnip should be boiled twice, the first liquid thrown away and
cooked the second time with lettuce.
Then it is put on a plate and dressed with salt, vinegar, coriander, and
pepper, and is very fit to serve. ... The carrot is prepared in the same wa=
y
as the parsnip, but is considered more pleasant when cooked under warm ashe=
s
and coals...
12 large Carrots
1 t - Salt
=BD t - Pepper
1 T - Coriander
1 C - Apple Cider Vinegar
Crush spices coarsely and then add to vinegar, allow to steep for up to
several days. Wash, tip and tail carrots. Cut carrots into sticks of roughl=
y
the same size, about 2 inches long and 1/4 inch thick. Roast in a 350 degre=
e
oven for about 25 minutes, until cooked through but not squishy. Place hot
carrots into a large bowl and toss with 12 Tb of the vinegar mixture and
then put into refrigerator. After carrots have cooled add the rest of the
vinegar to the bowl and toss again. Leave in refrigerator but serve within
two hours or it will be too tangy.

To make ravioli
The Cookbook of Sabina Welserin
Translated by Valoise Armstrong
31. Take spinach and blanch it as if you were making cooked spinach, and
chop it small. Take approximately one handful, when it is chopped, cheese o=
r
meat from a chicken or capon that was boiled or roasted. Then take twice as
much cheese as herb, or of chicken an equal amount, and beat two or three
eggs into it and make a good dough, put salt and pepper into it and make a
dough with good flour, as if you would make a tart, and when you have made
little flat cakes of dough then put a small ball of filling on the edge of
the flat cake and form it into a dumpling. And press it together well along
the edges and place it in broth and let it cook about as long as for a
soft-boiled egg. The meat should be finely chopped and the cheese finely
grated.
1 C - Blanched and chopped spinach
1 C - Well chopped roasted chicken
2 - Eggs
Salt & pepper to taste
Won Ton Wrappers
Combine all ingredients with beaten eggs. Lay out Won Ton wrappers and plac=
e
approximately 1 teaspoon of filling in the center of each wrapper. Dampen
fingers and wet around the filling to the edges. Close wrapper and press
firmly. Allow to rest before boiling for about 5 minutes.

Aleta - Garlic and Walnut Sauce