Turneps*
| Categories: | Vegetable English 16th century turnip |
| Original Source: | Thomas Dawson, The Good Huswifes Jewell |
| Secondary Source: | |
| Cook: | Malice, Johanna, Meriadoc, etc |
| Meeting Date: | 0000-00-00 |
To boyle a Ducke with Turneps
Take her first, and put her into a potte with stewed broth, then take perselye, and sweete hearbs, and chop them, and perboyle the rootes very well in an other pot, then put unto them sweet butter, Cynamon, Gynger, grosse Pepper and whole Mace, and so season it with salt, and serve it upon soppes.
Ingredients
| turnips | |
| butter | |
| cinnamon | |
| ginger | |
| pepper | |
| mace | |
| salt | |
| sops (toast points) | |
Steps
- Cook the peeled chopped turnips in boiling water until they reach desired tenderness. Drain well.
- Melt butter in a small sauce pan. Add spices to taste*. Put turnips on sops & pour sauce over them.
Note
We were looking at vegetarian recipes, so we omitted the duck! (Why a duck...?)
*We liked ours gingery!
Cheap!
Very good, but turnips aren't very popular at feasts, so offer an alternative & serve this in small amounts.