[Sca-cooks] carrot, parsnip and turnip hash Re: Vegetables and are you all still there?

[Amy Cooper]

I do not myself, unfortunately. I think the proportions of carrots to
parsnips to turnips are variable. They were all diced, then tossed in
olive oil, with "enough" garlic, salt and pepper. I distinctly
remember that I was not given a specific amount of garlic to use, just
told "a few big heaping tablespoons" for each pan we were using.

Perhaps someone else has seen this dish and knows where it came from?

Ilsebet

On Tue, May 13, 2008 at 12:28 PM, Crystal A. Larsen <xtalrock at yahoo.com> wrote:
> --- On Mon, 5/12/08, Amy Cooper/Ilsebet <amy.s.cooper at gmail.com> wrote:
>  > There was also a really good carrot, parsnip and turnip
>  > "hash" roasted
>  > in the oven for Renaud's last feast in Roaring Wastes.
>  > Seasoned with
>  > garlic, salt, and pepper, and roasted in a convection oven.
>  > That was yummy too!
>
>  That sounds really good, do you have a link to a modernized recipe or the original source?
>
>  regards,
>  Crystal of the Westermark
>
>
>
>  _______________________________________________
>  Sca-cooks mailing list
>  Sca-cooks at lists.ansteorra.org
>  http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>