turnips-msg – 9/15/18
Turnips in period. Turnip recipes.
NOTE: See also the files: root-veg-msg, armrd-turnps-msg, rec-leeks-msg, vegetables-msg, soup-msg, mushrooms-msg, haggis-msg, fried-foods-msg, frittours-msg.
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From: DDF2 at cornell.edu (David Friedman)
Newsgroups: rec.org.sca
Subject: Re: Feast Menus
Date: 16 Nov 1993 03:34:53 GMT
Organization: Cornell Law School
0005290822 at mcimail.COM (Robert A. Goff) wrote:
> Also, does anyone know of a period dish that would approximate a non-
> meat stew for the vegetarians among us? From the same cuisine as the
> meat dish? Thanks.
<snip>
Rapes in Potage [or Carrots or Parsnips]
Curye on Inglysch p. 99 (Forme of Cury no. 7)
Take rapus and make hem clene, and waissh hem clene; quarter hem; perboile
hem, take hem vp. Cast hem in a gode broth and see† hem; mynce oynouns and
cast †erto safroun and salt, and messe it forth with powdour douce. In the
self wise make of pastunakes and skyrwittes.
Note: rapes are turnips; pasternakes are either parsnips or carrots;
skirrets are, according to the OED, “a species of water parsnip, formerly
much cultivated in Europe for its esculent tubers.” We have never found
them available in the market.
1 lb turnips, carrots, or parsnips 6 threads saffron powder douce: 2 t
sugar
2 c chicken broth (canned, diluted) 3/4 t salt 3/8 t cinnamon
1/2 lb onions 3/8 t ginger
Wash, peel, and quarter turnips (or cut into eighths if they are large),
cover with boiling water and parboil for 15 minutes. If you are using
carrots or parsnips, clean them and cut them up into large bite-sized
pieces and parboil 10 minutes. Mince onions. Drain turnips, carrots, or
parsnips, and put them with onions and chicken broth in a pot and bring to
a boil. Crush saffron into about 1 t of the broth and add seasonings to
potage. Cook another 15-20 minutes, until turnips or carrots are soft to a
fork and some of the liquid is boiled down.
> Brother Crimthann
> rgoff at mcimail.com
Hope these help.
David/Cariadoc
DDF2 at Cornell.Edu
From: jtn at nutter.cs.vt.edu (Terry Nutter)
Newsgroups: rec.org.sca
Subject: Re: Feast formats
Date: 22 Nov 1993 19:49:24 GMT
Greetings, all, from Angharad ver' Rhuawn.
Henry Troup writes,
>There are turnips, which are small (or large) and white fleshed,
>and there are rutabagas or swedes (not an ethnic slur!) which are
>yellow to orange fleshed.
>
>But there is some evidence that these were not regarded as "people food"
>in the SCA period.
Say what? At least for 14th and 15th C England, where turnips were
called rapes, this is not so. There are surviving recipes for them,
in cookbooks intended for noble kitchens. Cariadoc posted one such
recipe not long ago.
Or do you mean rutabagas and swedes were not regarded as fit for human
consumption, though turnips were?
When and where do you mean?
OTOH, I have never seen a single recipe for anything in period that
looked like a modern stew, with turnips in place of potatos.
Cheers,
-- Angharad/Terry
Newsgroups: rec.org.sca
From: ghita at world.std.com (Susan Earley)
Subject: Re: Meat Pie Recipes
Organization: The World Public Access UNIX, Brookline, MA
Date: Mon, 11 Jul 1994 20:25:41 GMT
00mjstum at bsuvc.bsu.EDU writes:
>Does anyone have any recipies for meat pies (and the like) that can be
>pre-cooked and then re-heated over a fire/campstove to eat (i.e at
>Pennsic)? I remember seeing such a critter float across the Rialto in the
>past, and I thought I had saved it. But alas...'tis not so.
Cornish Pasties (famous in the UP of Michigan)
make Pie Dough (Flour, shortening, a little salt & baking powder, & water).
in a LARGE bowl, combine:
ground meat (usually hamburger, but can be steak)
cubed turnips (IMPORTANT INGREDIENT!)
chopped potatoes
chopped carrots
roll out pie dough into a circle about 8" across.
scoop about 1 to 1 1/2 cups of meat mixture onto 1/2 of dough, leaving
1 inch around the edge free. (make the heavy metal happy ship)
add a pat of butter on top of the pile of meat stuff.
fold the top of the dough over the bottom (where the meat stuff is).
take edges and fold over (bottom over top), using thumb to squish and make
scallop pattern - don't break the dough covering the meat stuff!
make 1 or 2 small cuts in the top of the cough (over the butter).
optional - brush milk over the top.
now, either cook or freeze. cook in 350 degree until top turns golden
brown. freeze by wrapping in tin foil. can be thrown directly in fire, or
left on grill still wrapped. (keeping the foil on makes the crust stay
moist - if you don't like moist, open the foil when half cooked - leave on
the foil, tho - you want the insides to be sorta moist.
eat by either spreading butter on the top and slicing, or open the thing
and douse with ketchup (my favorite), or just eating plain.
in the UP, there are tons of copper mines (mostly defunct now, or tourist
attractions). the miners used to take the just cooked pasties, put them
in their helmets or their shirt, and eat them (still warm) at lunch.
in the UP, Pasties are DRIVE THRU food.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Lady Margherita Alessia, called Ghita Member # 32315 Susan Earley
Shire of Rokkehealdan [SW Chicago Suburbs] Brookfield, IL
Middle Kingdom Chancellor of the Exchequer ghita at world.std.com
Newsgroups: rec.org.sca
From: ddfr at quads.uchicago.edu (david director friedman)
Subject: Re: A couple of questions . . .
Organization: University of Chicago
Date: Sun, 28 Aug 1994 15:53:27 GMT
Liam O'Donnabhan writes:
" I'm helping the feastocrat at an upcoming event and will be involved
with a feast for 100. Need an idea for a period soup that we could
serve. Note: It could be cooked in advance."
Here is the one we did at this Pennsic (the carrots version):
Rapes in Potage [or Carrots or Parsnips]
Curye on Inglysch p. 99 (Forme of Cury no. 7)
Take rapus and make hem clene, and waissh hem clene; quarter hem;
perboile hem, take hem vp. Cast hem in a gode broth and seeth hem;
mynce oynouns and cast therto safroun and salt, and messe it forth
with powdour douce. In the self wise make of pastunakes and
skyrwittes.
Note: rapes are turnips; pasternakes are either parsnips or carrots;
skirrets are, according to the OED, "a species of water parsnip,
formerly much cultivated in Europe for its esculent tubers." We have
never found them available in the market.
1 lb turnips, carrots, or parsnips 6 threads saffron
2 c chicken broth (canned, diluted) 3/4 t salt
1/2 lb onions
powder douce: 2 t sugar
3/8 t cinnamon
3/8 t ginger
Wash, peel, and quarter turnips (or cut into eighths if they are
large), cover with boiling water and parboil for 15 minutes. If you
are using carrots or parsnips, clean them and cut them up into large
bite-sized pieces and parboil 10 minutes. Mince onions. Drain
turnips, carrots, or parsnips, and put them with onions and chicken
broth in a pot and bring to a boil. Crush saffron into about 1 t of
the broth and add seasonings to potage. Cook another 15-20 minutes,
until turnips or carrots are soft to a fork and some of the liquid is
boiled down.
<snip of soup recipe>
Both of these are from the Miscellany that Elizabeth and I produce.
David/Cariadoc
From: Uduido at aol.com
Date: Fri, 11 Apr 1997 22:18:23 -0400 (EDT)
Subject: sca-cooks Turnips
In a message dated 97-04-11 12:19:18 EDT, you write:
<< Actually, when prepared correctly, 'neeps are very mild & pleasant and
not bitter or pungent at all. >>
I agree. The secret of selecting turnips is to pick out the youngest turnips.
These are undoubtedly rather sweet in taste and even good when sliced and
eaten raw. Also do not confuse turnips with rutabagas which are decidedly
stronger in flavor. As a rule of thumb, turnips are small white at the
bottom, with a light purple blush on top.
Rutabagas are VERY large, usually coated with wax, yellowish flesh, dirty
white bottom and a deep purple top.
Lord Ras
From: Uduido at aol.com
Date: Thu, 17 Apr 1997 09:32:20 -0400 (EDT)
Subject: SC - Turnips a la Beauce
Redacted fron a recipe found in Le Manegier de Paris, 1392-94 c.e.)
......................................
TURNIPS A LA BEAUCE
1 lb. turnips, cleaned and peeled
Oil, lard or other fat
Spice Powder
Cover turnips with water in a medium pot. Bring to a boil. Reduce heat to
medium. Cook until tender. Drain and cool. Slice turnips 1/4 inch thick. Heat
1/2 inch oil in a deep frying pan. Fry turnips in all until golden brown.
Drain on absorbent paper or cloth. Sprinkle with spice powder. Serves 4-6.
Redacted by Lord Ras
From: Uduido at aol.com
Date: Sat, 19 Apr 1997 09:49:27 -0400 (EDT)
Subject: SC - Recipes
My apologies for not posting the "original" recipe along with my redaction. I
will try to correct this over-sight in the future. The "spice powder" that I
use in the Turnip recipe is "poudre douce" which works well with the
sweetness of the turnips. The recipe did not specify the type. The reason
that the originals were posted was because I have been sharing only those
period recipes that I use with regularity in my mundane meals. Sorry.
Lord Ras
From: Uduido at aol.com
Date: Mon, 21 Apr 1997 22:59:38 -0400 (EDT)
Subject: Re: SC - Turnips a la Beauce
In a message dated 97-04-21 16:28:32 EDT, you write:
<< Which "spice powder" is this? Powder Forte? Something else? >>
The translation just said "spice powder". I tried it with both "poudre forte"
and "poudre dolce". IMHO, "Poudre dolce" would be the best choice here. That
it what I use when I make it and it seems to complement the sweetness of the
turnips well.
Lord Ras
From: Mark Schuldenfrei <schuldy at abel.MATH.HARVARD.EDU>
Date: Tue, 17 Jun 1997 10:07:44 -0400 (EDT)
Subject: Re: SC - Re: turnips
1 lb turnips (5 little)
10 oz cheddar cheese
2 T butter
1/2 t cinnamon
1/4 t ginger
1/4 t pepper
1 t sugar
Boil turnips about 30 minutes, peel and slice. Slice cheese thinner than
turnips, with slices about the same size. Layer turnips and sliced cheese
in 9"x5" baking pan, and bake 20 minutes at 350 degrees.
FYI, around here people use the precooked and diced frozen turnips, and
mozarella cheese. It seems to work rather well that way, too. So, I
suspect, it isn't critical what cheese to use.
Tibor
From: Philip & Susan Troy <troy at asan.com>
Date: Tue, 17 Jun 1997 10:54:21 -0400
Subject: Re: SC - Re: turnips
Mark Schuldenfrei wrote, re armoured turnips:
> FYI, around here people use the precooked and diced frozen turnips, and
> mozarella cheese. It seems to work rather well that way, too. So, I
> suspect, it isn't critical what cheese to use.
>
> Tibor
Hmmmm. Certainly that would work quite well for bulk-sized presentations
(i.e. events). It might be interesting to experiment with some other
Italian cheeses, since the recipe specifies something like "a rich
cheese, aged not too long" or some such. To me this implies something in
between mozzarella and cheddar with regard to sale age. Taleggio,
perhaps, which is an Italian variant on Brie? I also assume the type of
cheese isn't critical, or it would have been specified.
Another aspect I was curious about: I've never seen precooked and diced
frozen turnips, at least not the white turnip I believe the recipe calls
for. I have seen frozen rutabega in various forms. Forgive this current
tendency toward existentialism, but we aren't talking about rutabegas,
are we? I assume they would work fairly well for most criteria, but...
Interesting link here, BTW, between this dish and the various cheesy
gratins traditional in the south of France even today. I had mentioned
them in connection with Swiss chard, IIRC.
Adamantius
From: Mark Schuldenfrei <schuldy at abel.MATH.HARVARD.EDU>
Date: Tue, 17 Jun 1997 11:13:14 -0400 (EDT)
Subject: Re: SC - Re: turnips
Hmmmm. Certainly that would work quite well for bulk-sized presentations
(i.e. events). It might be interesting to experiment with some other
Italian cheeses, since the recipe specifies something like "a rich
cheese, aged not too long" or some such. To me this implies something in
between mozzarella and cheddar with regard to sale age. Taleggio,
perhaps, which is an Italian variant on Brie? I also assume the type of
cheese isn't critical, or it would have been specified.
It appears to me that, in all honesty, the flavor of the spices and the
cheese overwhelms the vegetable flavor, and the turnip provides mostly
crunch and texture. The mildly spicy flavor of the turnip surfaces late,
and overrides the greasy taste of melted cheese. In that sense, I agree:
any cheese that does not have an overwhelming flavor of its own would be
ideal. Exceptions being things like blue, limburger, smoked cheeses.
Another aspect I was curious about: I've never seen precooked and diced
frozen turnips, at least not the white turnip I believe the recipe calls
for. I have seen frozen rutabega in various forms. Forgive this current
tendency toward existentialism, but we aren't talking about rutabegas,
are we? I assume they would work fairly well for most criteria, but...
The bags are clearly labelled turnips. They do, however, contain orange
rutebega. I have, rarely, seen frozen diced turnips qua turnips.
May I be honest? While most of the time I am an authenticity nutcase on
food issues, I don't know why I don't seem to care much on this one. Maybe
because I think they taste quite similarly. And that most people don't know
the difference. (And, depending upon where you are in the world, and when,
they are called different things, as Adamantius knows from discussions on
rec.food.historic) Heck, I bet daikon would work in the recipe. (But not
potatoes. We went over that.)
De Rutebagae non Disputandum son. (:-) Or something very like that.
Interesting link here, BTW, between this dish and the various cheesy
gratins traditional in the south of France even today. I had mentioned
them in connection with Swiss chard, IIRC.
Indeed. If I could eat them, I would try them.
Tibor
Date: Mon, 29 Sep 1997 11:37:09 -0600 (MDT)
From: Mary Morman <memorman at oldcolo.com>
Subject: Re: SC - Need Help Badly!
> The problem was that there was an awful bitter aftertaste to the turnips. You >tasted them and they were lovely, then you had to clear the taste from your >mouth with another food quickly.
>
> What did i do wrong??
>
> Murkial af Maun
> Christi Redeker
your problem, murkial, was in how you boiled the turnips. turnips (at
least here in colorado) need to be boiled in at -least- two and more
likely three waters to get rid of the bitter taste. i peel them, bring
them to a boil, drain them, cover with cold water, and then do it again.
the third time i let them boil five minutes or so. not tender, but not
hard either.
we had -very- good luck with armoured turnips beer, butter, spices and
cheese. also, we jullienned them rather than just slicing them - made
them look a little more acceptable to folks who wanted "a taste" rather
than a great big lump of a serving.
we had, i swear it!, -none- of these left over after the feast.
elaina
Date: Mon, 29 Sep 1997 13:33:31 -0500
From: L Herr-Gelatt and J R Gelatt <liontamr at ptd.net>
Subject: SC - Re: sca-cooks V1 #316
The one secret to cooking that my mother-in-law knew was that you had to boil
a potato with your turnips. For some reason it removes the bitter taste.
I have no idea what the "period" version of the hint would be, but you never
know.....
Aoife
Date: Mon, 29 Sep 1997 11:34:26 -0700 (PDT)
From: "Mike C. Baker" <kihe at rocketmail.com>
Subject: Re: SC - Need Help Badly!
- ---Christi Redeker <C-Redeker at mail.dec.com> wrote:
> Everything came out okay but one thing and that is what I need the
> help with.
>
> I made armored turnips and this is how I made it:
> 3 Turnips (fresh, couldn't find any frozen)
Why would you *want* to use frozen with fresh available
and "in season" (other than increased ease of preparation)?
> 1/2 cup milk
> sprinkle of ginger
> sprinkle of cinnamon
> Mild cheddar cheese
>
> Boiled the turnips until done. Cooled, then peeled and sliced.
Here is the probable sidetrack. Try parboiling, drain completely
and cool (drain & discard water, or save until cool and add
to the compost-midden heap). Then just cover with water and
boil until "done".
When I prepare this dish, I opt for peeling the turnips
before boiling, and add some (beef) boullion for the last
ten minutes or so of cooking. Drain the juice from this
second boiling and reserve, using to supplement or replace
part of the milk. (I personally like to drink any of the
"turnip boullion" that is left while it is still warm.)
I also find that a sharp cheddar can be used for 1/3 to
1/2 of the cheese and improve the final result. YMMV;
I've been accused of being descended from mice...
Don't be timid with the ginger, either. In addition to
the traditional spices used in this recipe, I like to
add some powdered thyme and a little coarse-ground
black pepper.
> Put into a 8X8 baking dish. Poured in the milk.
> Sprinkle the tops of the turnips witrh the spices.
> Then place the cheese on the top and baked at 325
> for about 35-40 minutes.
I also like to layer the turnips and cheese, and distribute
the spices throughout (top of each turnip layer, or stirred
into the milk & broth before being poured on).
> The problem was that there was an awful bitter aftertaste
> to the turnips. You tasted them and they were lovely,
> then you had to clear the taste from your mouth with
> another food quickly.
One way to encourage consumption of a feast dish that
your diners may be bypassing as "too common"? <VBEG>
> What did i do wrong??
Actually, nothing (IMHO). Modern palates vs. ancient.
The act of peeling, and then boiling twice, should take
care of modern sensibilities. I admit that I never
myself considered boiling the turnips BEFORE peeling
them. (Legacy of modern cooking experience and practice,
plus living in areas where assorted grubs and such
are known to invade turnips? Maybe...)
===
Pax ... Kihe / Adieu -- Amra / TTFN -- Mike
Kihe Blackeagle / Amr ibn Majid al-Bakri al-Amra /
Mike C. Baker
Date: Mon, 29 Sep 97 17:29:01 -0500
From: Dottie Elliott <macdj at onr.com>
Subject: Re: SC - Need Help Badly!
I use the smallest turnips I can find. That seems to lessen the bitter
taste a good bit. I don't add milk at all. I just use layers of the
sliced turnips, cheese (medium is what I prefer) and spices.
Date: Mon, 29 Sep 1997 23:39:46 -0400 (EDT)
From: Uduido at aol.com
Subject: Re: SC - Re: Turnip trouble (was I Need Help!)
<< Does anyone know if
boiling it in the skin might have had some hideous effect? >>
I have never pre-cooked turnips before using. I would suggest that the
re-cooking of the turnips may have caused the bitterness. (Left-over
turnips[e.g. re-heated] are not a pleasant thing.)
Another cause may have been the way the turnip was grown and/or it's age.. As
with most vegetables they are sweeter and tenderer when consumed young. Older
turnips are somewhat woody and bitter. Alternatively, turnips are a COOL
weather crop and if grown AND harvested in hot weather they develope a
decidedly bitter quality.
Lord Ras
Date: Tue, 30 Sep 1997 12:41:37 -0400 (EDT)
From: Gretchen M Beck <grm+ at andrew.cmu.edu>
Subject: Re: SC - Re: Turnip trouble (was I Need Help!)
I seem to recall reading in some of the period cookbooks that you boil
turnips twice -- once until about 1/2 done, then discard the water and
finish in a fresh pot. If it's the turnips themselves that are causing
the bitter taste, this should take care of it.
toodles, margaret
Date: Thu, 23 Oct 1997 19:08:55 -0500
From: Maddie Teller-Kook <meadhbh at io.com>
Subject: SC - Re: Spam Horrors!
>> Alasdair mac Iain
>> (and I'd kill for a good plate of haggis, neeps, and tatties!)
>
> what are neeps?
> -brid
Neeps are turnips.
meadhbh
Date: Thu, 28 May 1998 12:45:05 -0700
From: david friedman <ddfr at best.com>
Subject: Re: SC - Armored Rape???
Adamantius wrote:
>In my neverending battle for Truth, Justice, and Stirring Up Trouble, I
>ran across this and thought I'd share it with da cooks on da list...
>Now, bearing in mind that the plant that we call rape today, whose seeds
>we use for rapeseed (canola) oil, and whose leaves and stalks we seem to
>use for animal fodder, has little or no bulbous root, what do people
>think of the chances we've been making armored turnips all these years
>when the dish is actually supposed to be armored turnipy, cabbagey,
>mustardy greens and stalks? Does anyone out there have an accessible
>copy of Gerard's or another near-period herbal, which might specify
>exactly what part of the rape plant was commonly used for food?
>
>Thanks in advance for any light anyone can shed on this bulbous
>mystery...
1. I don't have an herbal, but we do have the Oxford English Dictionary.
According to the OED, rape was used to mean both the turnip (Brassica rapa)
and the coleseed plant (Brassica campestris oleifera), from which rapeseed
= cannola oil is made. "There has been much confusion between rape and
coleseed, either plant being known under both names... The older writers
usually distingush the turnip and rape by the adjectives round and long
(-rooted) respectively." Rape in the sense of turnip seems to have been
replaced by the word turnip during the 16th century.
2. There is a reference in the OED to a 15th-c. recipe that starts out
"take rapes and scrape hom wel...", which certainly sounds like the root.
Also, the 15th-c. recipe for Rapes in Potage (see Miscellany) gives as
alternatives to the rapes pasternakes (i.e. carrots or parsnips) or
skirrets, which are root vegetables. But I cannot think of any recipes for
rapes which really sound like greens recipes--as I can for beets, for
example; Le Menagier's beets recipes sound as if he means greens.
3. I have used turnip greens (when I could get them) in some period
recipes calling for mixed greens, but I cannot think of any recipes
specifically calling for them. Can anyone else?
Elizabeth of Dendermonde/Betty Cook
Date: Mon, 17 Jul 2000 10:20:18 -0500
From: Jenn/Yana <jdmiller2 at students.wisc.edu>
Subject: SC - Turnip Pudding (Russian)
Need some advice here, please. My experimental ten cent package of expired
turnip seeds has taken over the garden and I have plenty of turnips to play
with. I have selected a recipe out of the Domostroi (from the
just-out-of-period section) to try to unfold/redact/screw up. Recipe
follows, along with my questions.
(Pouncy: 198) Baked turnip pudding. Take a turnip in good condition and
cut it into thin slices. Thread them on a line so that the slices do not
touch one another as they dry, and hang them in the sun or in a warm oven
where bread has just been baked. They should not be watery; let them dry
out well. Mash the dried slices and push the puree through a sieve. Put
the turnip puree in a clay pot.
[my questions: It appears that the turnips are being dried-out just enough
to make them not-so-watery. They are turned into puree, so there has to be
some moisture left over. I assume that the aforementioned oven would
likely be fired every day, so that means that the turnips are not dried for
too long, perhaps only one day. So far so good?]
Take clear, light-colored honey (make sure it has not fermented) and boil
it, skimming off any foam. Pour the boiled honey into the turnip puree--as
much honey as you have puree. Add nutmeg, cloves, pepper, and saffron in
such measure that no one spice dominates, nor is it overspiced. Seal the
clay pot with dough and steam it in the oven for two days and two nights.
Then it will be good to eat. But if it is too liquid, add more turnip
puree. It should be the texture of a lump of caviar.
[I am happy to see relative measurements, that is very helpful. However, the baking instructions are tougher. I don't know if the pot is glazed or
unglazed, and whether or not it has a lid. I will try a glazed ceramic pot
with a lid, which I will seal on with a flour-water paste, but how long
should I bake it? I really don't want to leave my oven on for two days at
whatever temperature. It seems that the "steaming" comes from the moisture
that is already in the pudding, so I doubt that I have to add any extra
moisture to cook it properly, although I will take careful note of the
results. Any ideas for a modern equivalent of such a long baking time?
Time, temp and method would be helpful. I am also impressed that this
appears to be a family-sized recipe. Turnips can get fairly big, but the
recipe only calls for one turnip. Does this mean that "dessert", if this
is what it is intended for, was [it] meant to only be a small portion of food?]
Looking forward to hearing various ideas,
- --Yana
Date: Wed, 11 Apr 2001 11:05:03 -0700
From: Susan Fox-Davis <selene at earthlink.net>
Subject: Re: SC - garlic rapes
Liadan wrote in response to me:
> At 09:22 AM 4/11/01 -0700, you wrote:
> >12th Night 2000, I served turnip chunks boiled in vegan yellow stock mix from
> >Whole Foods Market, and maybe a little garlic thrown in. I'd made it as a
> >gesture to the vegetarian minority. I'm not sure that the vegetarians
> even got
> >any. I know very little of it was left over. Deception? Maybe, but we told
> >the audience what it was and it's not our fault if they thought it was
> >taters. Education? Surely. Turnips can be your friends!
>
> Please tell me a bit more about this. I have yet to find a turnip dish I
> will more than taste, much less enjoy.
>
> Liadan - NOT a picky eater, don't care for turnips, but I keep tasting
There is scarcely more to tell. The period original said to boil turnips in fat
broth, so I went the lazy route and used a boullion mix. I had the turnips peeled and chopped into half-inch dice, mixed up the boullion to a strength I liked, then dumped in the turnips and cooked until tender but not mushy, "al dente" you might say. Whole Foods sells the boullion in bulk, but the brand named G. Washington's is probably very similar. Next time, I may try this with their brown [beef-like] boullion as well.
Selene
Date: Wed, 11 Apr 2001 11:48:24 -0700
From: lilinah at earthlink.net
Subject: Re: SC - Tasty turnips
Some turnip haters said that recipe i used for the Boar Hunt, worked
out by Anne-Marie Rousseau, original from la Varenne, was pretty
tasty. But you have to like mustard :-)
http://witch.drak.net/lilinah/turnips.html
Anahita
Date: Thu, 12 Apr 2001 08:53:29 EDT
From: Mastercahankyle at cs.com
Subject: Re: SC - Tasty turnips
I am cooking a feast in Atlantia in a couple of weeks (April 28th to be
exact). When I cook there in the Barony of Bright Hills, they always ask for
2 things, my mushroom pie and a turnip dish which follows:
Apple Turnips
This recipe serves 70 gentles
17 lbs. Turnips
2 cups butter
1/2 lb brown sugar
Apple Cider enough to cover turnips (approx 2-4 gal)
Cinnamon to taste
Cut turnips to bite size pieces. Cover with cider, add the
butter and brown sugar and mix well. Simmer for 45 minutes to
1 hour. Stir gently to ensure turnips are cooked evenly. When
finished, put turnips in serving bowls ( or whatever ) and
add some of the sauce that they cooked in (do not completely
cover ) and then sprinkle with cinnamon.
If you ever get the chance, try this dish. You still won't get many who will
eat turnips, but among those who do, they really like this recipe.
Baron Cahan Kyle, OP
Date: Thu, 12 Apr 2001 10:40:56 -0400 (EDT)
From: Jenne Heise <jenne at mail.browser.net>
Subject: Re: SC - Tasty turnips
> Except for using potatoes instead of turnips, it was almost
> exactly identical to the recipe for a.t., comprising layers of potato
> slices (partly pre-cooked in milk or cream), layered with cheese (they
> recommended gruyere), and topped with nutmeg and baked....no extra milk
> in the dish, beyond what the potato slice had been cooked in. <g>
Actually, I've gotten the best results from baking my turnips (esp. at the edge of the fire or on a grill at camping events-- otherwise you have to use the oven at 500 degrees F) until they are soft and the skins somewhat burnt. The trick is to completely pre-cook the turnips (either boiled or baked).
- --
Jadwiga Zajaczkowa, mka Jennifer Heise jenne at mail.browser.net
From: Jenne Heise <jenne at mail.browser.net>
Subject: Re: [Sca-cooks] Re: SC - turnips
To: sca-cooks at ansteorra.org
Date: Thu, 3 May 2001 16:57:38 -0400 (EDT)
> --- Stefan li Rous <stefan at texas.net> wrote:
> >Okay, those of you with more discriminating palates, or
> > maybe just more imagination, how would you describe
> > the taste of turnips?
> I would describe them as "earthy and mildly pungent,
> with a trace of sweetness and a smooth, creamy
> texture."
'Mildly pungent'. Yup. That's the phrase.
At least when making armored turnips, it's important to completely cook your turnips. And, if you find a thick 'rind' inside the skin, remove and discard it.
--
Jadwiga Zajaczkowa, mka Jennifer Heise jenne at mail.browser.net
Date: Fri, 06 Jul 2001 13:01:02 +0200
From: Jessica Tiffin <melisant at iafrica.com>
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] re: A question of Turnips...
Mari asked:
>I've discovered that I need to work in another vegetable dish and would like
>to go with Turnips
>Can anyone advise of their their favourite Turnip dish - other than "Turnips
>armoured in Self Defense" ?
One of my favourites which is also a good stove-top one is the Menagier's
"Naves aux chateingnes" - Turnips with chestnuts. It's in Pleyn Delit
(recipe 37); the translation reads:
"Young, small turnips should be cooked in water without wine for the first
boiling. Then throw away the water and cook slowly in water and wine, with
chestnuts therein, or, if one has no chestnuts, sage."
It really helps to use smaller, sweeter turnips for this, although I've
also made it successfully with larger ones. The twice-boiling cuts out a
lot of the standard turnip bitterness, as does the wine. Since chestnuts
are completely unobtainable at the tip of Africa (sigh), I think I
substituted macadamia nuts the last time I made this, mainly because they
come closest to what I remember of a chestnut's texture. Admittedly, the
only chestnut I've ever eaten was in the UK when I was 10 years old... :>.
But the nut/turnip flavour and texture combination is _amazing_.
Pleyn Delit's redaction uses 2 lbs turnips to 5 cups water to 1 cup wine to
1/2 lb shelled chestnuts, plus salt, and uses four cups water for the first
boiling and 1c of water, 1c of wine for the second. Hieatt et al also
recommend adding sage even if you do have chestnuts, although I've never
tried that, being as how I tend to cook from the original with scant regard
for actual quantities....
Lady Jehanne de Huguenin (Jessica Tiffin) *** melisant at iafrica.com
Chronicler, Kingdom of Drachenwald
From: Mastercahankyle at cs.com
Date: Fri, 6 Jul 2001 08:56:20 EDT
Subject: Re: [Sca-cooks] A question of Turnips...
To: sca-cooks at ansteorra.org
gleep001 at hotmail.com writes:
> Can anyone advise of their their favourite Turnip dish - other than "Turnips
> armoured in Self Defense" ?
Attached is a file from my personal cookbook I have on my 'puter. I have
used this turnip dish several times, and very seldom do I get a large
quantify returned to the kitchen.
Kyle
--
Apple Turnips
This recipe serves 70 gentles
17 lbs. Turnips
2 cups butter
1/2 lb brown sugar
Apple Cider enough to cover turnips (approx 2-4 gal)
Cinnamon to taste
Cut turnips to bite size pieces. Cover with cider, add the
butter and brown sugar and mix well. Simmer for 45 minutes to
1 hour. Stir gently to ensure turnips are cooked evenly. When
finished, put turnips in serving bowls ( or whatever ) and
add some of the sauce that they cooked in (do not completely
cover) and then sprinkle with cinnamon.
From: Mastercahankyle at cs.com
Date: Fri, 6 Jul 2001 09:03:25 EDT
Subject: Re: [Sca-cooks] A question of Turnips...
To: sca-cooks at ansteorra.org
Mastercahankyle at cs.com writes:
> Attached is a file from my personal cookbook I have on my 'puter. I have
> used this turnip dish several times, and very seldom do I get a large
> quantify returned to the kitchen
One trick I use that isn't in the recipe, I usually soak the Turnips in the
cider, brown sugar, and cinnamon for several hours before cooking. (on
weekend events, usually overnight)
Kyle
From: lilinah at earthlink.net
Date: Fri, 6 Jul 2001 10:08:38 -0700
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] A question of Turnips...
Mari wrote:
>I've discovered that I need to work in another vegetable dish and would like
>to go with Turnips
>
>Can anyone advise of their their favourite Turnip dish - other than "Turnips
>armoured in Self Defense" ?
>
>I'm a bit limited for oven space so really long baked dishes (ie more
>than 40 minutes) would be last choice.
For the Boar Hunt, i didn't want to do Armored Turnips again, and
Anne-Marie Rousseau sent me a (gulp) 17th c. recipe for turnips in
mustard sauce which were well received. You basically pre-cook the
turnips in two changes of water - I cut them up first so they'd cook
faster - then the go into baking pans with the butter and mustard and
other seasonings just long enough to get them bubbly, which wasn't
long at all.
This is from my webbed version of my Boar Hunt recipes
http://witch.drak.net/lilinah/menu.html
Original: Turnips
French, le Cuisinier franois, la Varenne, 1654
Scrape them, blanch them, and seethe them with water, butter and
salt; after they
are enough, put them in a dish with very fresh butter, you may put in some
mustard; serve with nutmeg.
Turnips in Butter and Mustard Sauce
for 80 to 90 diners
recipe by Anahita based on a recipe by Anne-Marie Rousseau
60 whole turnips
4 lb. butter
Salt
4 cups Dijon mustard
20 pinches nutmeg
1. Peel turnips. Slice thickly.
2. Parboil by dropping into boiling water for a few minutes. Drain.
3. Then place in fresh boiling water with some salt. Boil until quite
tender. Drain well.
4. Place turnip slices in baking dishes.
5. Make a sauce by placing 4 lb. of butter and 4 cups of prepared
Dijon mustard in a pan and heat just until butter is melted, stirring
to blend.
6. Pour mustard sauce over dished turnips, making sure all turnips
have some sauce on them.
7. Sprinkle each dish lightly with nutmeg.
8. Bake 5-10 min. at 350=B0.
NOTES:
1. My thanks to Anne-Marie Rousseau for sharing this recipe with me.
2. People who said they never eat turnips said they liked this dish,
people who liked turnips said they loved this dish.
Anahita
From: BaronessaIlaria at aol.com
Date: Mon, 9 Jul 2001 14:24:33 EDT
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] Turnips revisited
If this recipe was posted previously, I missed it, but while looking through
Dining with William Shakespeare, I came across it and thought I would pass it
along.
To Make a Dish of Turnips
Pare your Turnepes as you would pare a Pippin [apple] then cut them in square
pieces an ynch and a halfe long and as thicke as a Butchers pricke or skewet,
put them into a pipkin with a pound of butter and three or foure spoonefuls
of strong broath, and a quarter of a pint of Vinegar seasoned with a little
Pepper, Ginger, Salt and Sugar, and let them stue very easily upon a soft
fire, for the space of two houres or more, now and then turning them with a
spoone, as occasion shall serve, but by all meanes take heede you breake them
not, then dish them up upon Sippets, and serve them to the Table hot.
John Murrell, A Booke of Cookery
Lorwin's redaction is:
1 1/2 pounds young turnips
4 tablespoons butter
1 1/2 cups chicken broth
1/4 cup white wine vinegar
1/4 teaspoon ginger
1/4 teaspoon salt
1 tablespoon sugar
1/8 teaspoon pepper
2 slices hot buttered toast, cut into triangles
Peel the turnips with a potato peeler, slice them crossways, 1/4" thick, then
divide slices into quarters. Bring the butter, broth, vinegar and seasonings
to a boil in a saucepan, add the turnips, and bring back to a boil. Lower the
heat to a simmer, cover the pot, and cook until the turnips are almost tender
- about one hour - stirring them carefully every 15 minutes.
Uncover the pot and continue cooking until most of the broth has been
absorbed and the turnips are tender. Arrange the toast slices in a warmed
serving dish, spoon the turnips over them, and serve hot.
-
She comments afterward that: Turnips were sometimes used as a garnish over a
bowled fowl o meat, but usually they were part of the seasoning for stewed
meats nad pottages - Joseph Cooper adds them to the cooking liquid for
stewing a loin or leg of mutton. When used as a garnish, they were cooked
separately. Murrell, however, seems to be the only cookbook writer who
thought turnips worthy of serving as a separate dish, and even he suggests
that a "ladlefull of the foresaid stued Turnepes" could be spooned over the
top of boiled rabbit, capon or chicken.
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] period mashed turnips
Date: Sun, 13 Jan 2002 23:49:47 -0500
From: Kirrily Robert <skud at infotrope.net>
> Katherine said:
>> I just redacted a
>> mushed-turnip dish from Epulario the other day, and it was great, as are
>> thick pea soup, mashed vegetables, and so on (unless it's mashed
>> potatoes, in which case it's mashed starch, and I tend not to eat it).
>
> Could you please post the original recipe and your redaction here?
> This might make a good alternative to armored turnips, although it
> probably still tastes like turnips. :-(
It's up on my webpage, at
http://infotrope.net/sca/cooking/redactions/vegetables/meat-of-turneps.html
I found it considerably less turnipy than armoured turnips, for what
it's worth.
Katherine
--
Lady Katherine Rowberd (mka Kirrily "Skud" Robert)
Caldrithig, Skraeling Althing, Ealdormere
Date: Mon, 14 Jan 2002 06:47:42 -0500
From: Philip & Susan Troy <troy at asan.com>
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] period mashed turnips
AA F Murphy wrote
> I got some turnips the other day, and went through your florifiles. Lots
> of turnip recipes! Then I looked more closely ... lots of armored
> turnips and rapes in pottage... many variations of both, but not much
> else. I'll probably try the second, but anyone have any suggestions for
> anything else? I want to start actually cooking something, not just
> reading about it.
I STR a recipe in Le Menagier which involves frying strips of turnips
and then sprinkling them with spice powder, and then there's their
presence in English compost recipes. I believe there are also recipes
for turnip tarts of various types (late period), and quite a few uses
for turnip greens.
Adamantius
Date: Wed, 16 Jan 2002 20:17:15 -0500
From: "Louise Smithson" <smithson at mco.edu>
To: <sca-cooks at ansteorra.org>
Subject: [Sca-cooks] (no subject)
I said I had to do it. So tonight I did. Here is my redaction for stuffed turnips. They were really good. A (non-SCAdian) friend tried some and said, wow these are really good, they are not bitter at all. The flavor of the spices doesn't come through very strongly but it is an undercurrent. The sauce was sweetened by the dried fruit and worked really well. I wish I had a melon baller though, I was digging out the middle of the turnips with the end of a spoon. It worked though. A lot of trouble to serve at a large feast but something really unusual to foist on a small group of unsuspecting people. Original recipe follows the redaction.
Stuffed Turnips
Ingredients
Wash and peel 5 small turnips, approx 4" across. Cut the bottoms so they sit flat. With a knife, melon baller or end of a spoon hollow out the turnip leaving approx 1cm of flesh all around. You now have five hollow turnips.
Make the stuffing of 1/2 apple (gala or like) peeled, cored and finely chopped. One hard boiled egg yolk, 1 tablespoon of currants, five tablespoons of fresh breadcrumbs, good pinch sugar, scant pinch each salt, cinnamon and ginger. Mix well together and stuff into the turnips until filling is just below the surface (it exploded out of mine because I overfilled).
Put turnips in a pan, add water till it comes half way up the side (I didn't measure the water and it will depend on the size of your pan, turnips etc). Take turnips out put pan on stove and bring to boil. Add turnips, add about half as much red wine as you did water until it comes within 1/4" of the tops of the turnips. Add a dash of red wine vinegar a good pinch of sugar, pinch ground mace (or a piece of whole, but I didn't have any) a few sprigs of rosemary (or about 1/4 teaspoon dried) a tablespoon of currants, four dates chopped in quarters and a knob of butter. Reducethe heat and simmer for about 30-45 minutes (yes it took that long). Serve it with the sauce.
I found this recipe for turnips in A book of Cookrye by A.W. At London: Printed by Edward Allde 1591. STC 2nd ed/24897
How to make a Pudding in a turnep root.
Take your turnep root and wash it fair in warm water, and scrape it faire and make it hollow as you do a carret roote, and make your stuffe of bread, and apples chopt fine, then take corance and hard egs, and season it with sugar, cinnamon and ginger, and yolks of hard egs and to temper your stuffe, and put it into the turnep, then take faire water, and set it on the fire, and let it boyle or ever you put in your turneps, then put in a good piece of sweet butter, and claret wine, and a little vinagre, and reosemarye and whole mace, sugar, and corance, and dates quartered, and when they are boyled inough, then they will be tender, then serve it in.
From: jenne at fiedlerfamily.net
Date: Fri, 18 Jan 2002 10:31:54 -0500 (EST)
To: <sca-cooks at ansteorra.org>
Subject: Re: [Sca-cooks] Bitter turnips
> My friend Mary, whose family were farmers, says that the bitterness in the
> turnip can be eliminated by peeling more deeply. She says there is a ring
> (clearly visible) under the peel, and once you have cut this section off,
> the remainder of the root is sweet and tasty.
If there is a visible ring, removing this outer rind will definitely make
it less bitter/tangy. (Eaten turnips raw for years.)
-- Jadwiga Zajaczkowa
Date: Mon, 27 Sep 2004 18:03:33 EDT
From: Bronwynmgn at aol.com
Subject: Re: [Sca-cooks] turnips
To: sca-cooks at ansteorra.org
caointiarn1 at juno.com writes:
<<However, I generally buy them at the nearby store -- they are
usually available at a decent price. I have found that using a touch of
sugar in the boiling water {instead of salt} helps with the
bitterness.>>
I also buy mine at the local grocery or occasionally the farmer's market.
Using smaller ones helps with the bitterness issue, as does parboiling them,
draining off the original boiling water, rinsing, and finishing the boiling in
fresh water.
<<I use a mild/ bland white cheese -- muenster being a favorite>>
Mild cheddar or a mix of cheddar and mozarella - I like the combination with
the sweet spices.
Brangwayna
Date: Mon, 27 Sep 2004 18:46:45 -0400
From: "Phil Troy / G. Tacitus Adamantius"
<adamantius.magister at verizon.net>
Subject: Re: [Sca-cooks] turnips
To: Cooks within the SCA <sca-cooks at ansteorra.org>
Also sprach Kirsten Houseknecht:
> turnips!
> now properly made "Armored Turnips" is very good eating, but it depends on
> youngish turnips, nice and tender
Do we still need, with the preponderance of North American
English-speakers on this list, to be discussing the difference
between yellow turnips, which are rutabagas and not turnips per se,
and actual turnips? I become alarmed when I hear people discussing
the bitterness of turnips, and have visions of people hopping their
beer with cabbage... I can only hope the cabbage is blanched, first,
cut down on the bitterness...
Okay, psycho mode off now... but rutabagas are pretty sharp. Turnips
(the white ones with the purple shading on their skins) have the
barest hint of it, and shouldn't need much to ameliorate it.
> pre cooking them well and the right cheese
> and NO ONE uses the same cheese, as far as i can tell!
>
> so, what cheeses do you use in your armored turnips?
Meunster works. If I could afford it on a feast budget I'd choose Gruyere.
<snip>
> oh, and what else do you recomend cooking with turnips? i ask partly out of
> period questions (if the turnip crop was good, what would i be making out of
> them??) and partly because they are an Atkins freindly substitute for
> potatoes.....
They're good in stews (especially lamb), and are excellent boiled
with a piece of what people in the British Isles call "bacon", which
is more like what Americans might call lean salt pork. I could easily
imagine them being good in a clear, Chinese soup, using turnips
instead of icicle radish, cooked in clear chicken stock, with a few
black mushrooms, maybe some shredded Smithfield Ham tossed in as a
garnish at the end, and maybe a few cilantro leaves.
Adamantius
Date: Tue, 28 Sep 2004 00:07:15 +0000
From: ekoogler1 at comcast.net
Subject: Re: [Sca-cooks] turnips
To: Kirsten Houseknecht <kirsten at fabricdragon.com>, Cooks within the
SCA <sca-cooks at ansteorra.org>
> so, what cheeses do you use in your armored turnips? and *where* do you get
> your turnips??? i am lucky if i can buy some really nasty tough old
> things...... so where do you get your turnips for feast?
I purchase my turnips at the supermarket, but make sure I purchase the
smallest ones they have...those are usually the tenderist. I boil them
until they are just tender, then take them out and place the slices
between layers of paper towel to dry them out as much as possible (I do
slice them prior to boiling). I use two cheese...provolone and
mozzarella. I find that it usually comes out very well.
Kiri
PS: my version is adapted from one that I got from Bishop Geoffrey
d'Ayr of the Eastrealm. The adaptation is from a comparison of his
recipe witih Platina.
Date: Wed, 29 Sep 2004 12:02:45 -0400
From: Jadwiga Zajaczkowa / Jenne Heise <jenne at fiedlerfamily.net>
Subject: Re: [Sca-cooks] turnips
To: Cooks within the SCA <sca-cooks at ansteorra.org>
>>> For reasons of personal safety I am not allowed to make armored
>>> turnips anymore for any feast.
>>>
>>> Cadoc
>> I believe that was, ahem, my fault. Or rather...
>> Boys and Girls, no matter how nervous you are about overcooking your
>> turnips, asking your help to peel and slice them before parboiling tends
>> to make some of them quite grumpy. If any of them is Jadwiga...
>> well...
>
> I think I will use the handy-dandy apple peeler/spiral slicer for the
> next armoured turnip gig around here.
If you boil or bake the turnips FIRST, as all the extant recipes
suggest, then peel and slice them, you can easily remove the skins with
very little effort.
--
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
Date: Fri, 19 May 2006 08:38:13 -0700
From: Susan Fox <selene at earthlink.net>
Subject: Re: [Sca-cooks] suggestions
To: Cooks within the SCA <sca-cooks at ansteorra.org>
Duriel wrote:
> Turnips are a good period replacement for potatoes. A very
> unappreciated and nutritous vegetable. Good source of Vit. A and
> an excellent source of Vit. C.
Agreed! We got a whole Twelfth Night to eat up all their turnips and
very little of it came back, by peeling the turnips THICKLY to remove
the bitter outer layer and boiling the fine diced 'neeps in broth rather
than mere water. That's from Platina I think, without having my books
handy. Maybe some meat'n'potatoes guys thought they were potatoes...
but who cares, they got scarfed either way!
Selene
Date: Sun, 4 Nov 2007 18:40:25 -0500
From: "Saint Phlip" <phlip at 99main.com>
Subject: Re: [Sca-cooks] armored turnips
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Well, I've figured out why many of you might find that taste so
horrible. My local supermarket has been selling rutabagas as turnips.
Those of you who don't know the difference are certainly not going to
be helped by supermarkets that mislabel them like that.
Did, however, do a bit of research, attempting to discover the REASON
rutabagas around here are labeled turnips. Apparently the Brits, and
by extension, the Canadians, call what I call rutabagas, turnips. They
ARE related, but the difference in taste and intensity of flavor is
rather like the difference between a sweet pepper and a hot pepper.
A proper turnip is sweet and tender enough to slice and eat raw. Older
ones, which are usually bigger ones, and rutabagas are much stronger
flavored, and much more bitter.
--
Saint Phlip
Date: Mon, 12 May 2008 08:39:54 -0700
From: Susan Fox <selene at earthlink.net>
Subject: Re: [Sca-cooks] Vegetables and are you all still there?
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
jenne at fiedlerfamily.net wrote:
<<< I'm also interested in hearing from people
what their favorite period vegetable dishes are? >>>
The most curiously successful veggie dish I served at feast was cubed
turnips boiled in broth rather than water, as recommended by Platina.
Very little of it came back to the kitchen. My only explanation was
that people thought they were potatoes and yummed them up.
Selene
Date: Thu, 22 Jul 2010 17:32:00 -0600
From: Susan Lin <susanrlin at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] freezing turnips?
I blanched them (okay, maybe a little more than blanched but not fully
cooked) and froze them on cookie sheets and then transferred them to plastic
baggies. It worked out just fine. I froze them from the summer until
Mid-Winter (second weekend in December) -- no freezer burn.
Shoshana
On Thu, Jul 22, 2010 at 1:51 PM, Kathleen A Roberts <karobert at unm.edu>wrote:
<<< Does anyone have any experience freezing turnips? I do have my "go to"
reference, "The Settlement Cookbook" but I thought that I might also benefit
from some voices of experience.
Do cut and size affect the outcome? Blanched? Fully cooked?
I will be using them in my Roman feast, mixed with carrots with a wine
sauce, so I would rather not have to mash them in the end.
Yes, a friend grew some for me. Her husband likes the greens but not the
root, and I was after the roots, so ... win/win!
Cailte >>>
From: Clan McDowell <nomad at NETINS.NET>
Date: August 31, 2010 7:19:49 AM CDT
To: CALONTIR at listserv.unl.edu
Subject: Re: [CALONTIR] Turnip Help
The bitterness of turnips can be reduced just by peeling the outer layer off of them. If you cut one in half and look at it, it will have a ring just inside the peel. Remove the outer layer and the rest of the turnip will be much sweeter. Learned this as a farm girl.
Anne
----- Original Message -----
From: "Bhrngari"
At their Majesties coronation Elspeth cooked up a wonderful feast.
Everything was delicious, but I particularly liked the mashed turnips. So I
requested the recipes and Elspeth was kind enough to share them. I set
about making the mashed turnips according to her recipe. I bought turnips
at Wal-Mart, peeled them, boiled them, mashed them. Then I tried them.
They were bitter and awful. Thank goodness my beagle Blossom found them
delicious, so they weren't a total waste. They were not the creamy yummy
goodness Elspeth had served, and I'm not that bad of a cook, so I'm not sure
what I did wrong. I'm wondering where Elspeth got her turnips. I know this
is a question I should ask her directly, but I was hoping maybe some other
good gentles on the list might have suggestions or experience also. Thanks
in advance for any help.
Bhrngari
Who's really not that bad of a cook. Ask Rhodri.
From: Bhrngari <hollya at DRAGONSTOYBOX.COM>
Date: August 31, 2010 11:42:44 AM CDT
To: CALONTIR at listserv.unl.edu
Subject: Re: [CALONTIR] Turnip help
Tibor wrote:
<<< I'm not an expert - but when we make turnips we slow-roast them in an open
pot or on a cookie sheet.
There are MANY different breeds of turnip, sold under many different names.
The taste varieties are astounding. Some are called neeps, or swedes, or
rutabagas and some are turnips.
In particular, local to me in MA there has been a reintroduction of an old-
breed of turnip that is very much like parsnip in its sweetness and
softness - but still a turnip. Do experiment with different varieties.
A very popular local SCA recipe is armored turnips - baked and then topped
with melted cheese. For this, people often use frozen orange turnips. >>>
Thank you Tibor! This is what I'm wondering, did I buy a different turnip
than what Elspeth used for the feast. And from Franz and other's posts, I
think I'll do the slow roast method also. Great information! Thanks!
Bhrngari
From: gary phillips <faramach at CHARTER.NET>
Date: August 31, 2010 12:00:24 PM CDT
To: CALONTIR at listserv.unl.edu
Subject: Re: [CALONTIR] Turnip help
I served turnips at a feast that were great in the test run, but almost inedible at the feast. I learned that larger turnips tend to be more woody and bitter than small, tender young turnips. We had naturally bought big turnips, to cut down on the peeling/prep time, but that was a mistake.
Gillie
From: john heitman <gottskrieger at GMAIL.COM>
Date: August 31, 2010 3:04:15 AM CDT
To: CALONTIR at listserv.unl.edu
Subject: Re: [CALONTIR] Turnip Help
Turnips, by nature, are a generically bitter root vegetable. It is
one of the reasons it fell out of favor when the potato became
available.
I haven't studied turnips in about 20 years, so I may be wrong in
this. But I believe what makes them bitter is a natural occuring
amount of sulfur in the plant. Different breeds do have different
levels of bitter, and this might be why.
There are several techniques used to reduce the bitter flavor. One is
a slow cook (crock pots over several hours work wonders!). This means
a wet bake more than a rapid boil. This gives time for the starches
in the turnip to break down into sugars, countering the bitters. Many
people will change out the water at least once in the cook to remove
excess bitters that are now in the fluid instead of in the solid
turnip itself. Leaving the old water allows the bitter to re-enter
the vegetable. Generally, this change should be about a third of the
way thru the cooking process, about when the turnip is "parboiled".
Yes, size will matter. Larger ones will be more bitter than smaller
ones, in my experience. Can't tell you why because I dont know. I
would asume it has to do with age and time in the ground to absorb
more of the minerals which make it bitter.
A second technique is to slow cook either with meat or in a meat
stock. The turnip will absorb both the stock and the flavor which goes
with it. When I cook with turnips in my pot roast, I prefer to leave
out the onion (another "bitter" flavor) as the turnips work the same
way.
Without knowing more, I am just guessing. But my first guess is that
she "peeled them, boiled them, and mashed them" in very short order,
like maybe within an hour at a roiling boil. Try a low simmer (190-200
degrees) over an afternoon, and see what you get. Mashed turnips
should not be stiff, but closer to creamed consistency. Stiff will be
more bitter.
I prefer to cook mine in a mild pork/chicken stock, but I am fairly
certain that Elspeth used something else. Which is why I asked for
the recipe.
Franz
All cooks have different techniques. Vary yours to taste.
From: john heitman <gottskrieger at GMAIL.COM>
Date: August 31, 2010 7:30:18 PM CDT
To: CALONTIR at listserv.unl.edu
Subject: Re: [CALONTIR] Turnip help
Ok, lets start with a Caveat.
All cooking is done to taste. There is no "better", only different
and personal preference. Techniques should be experimented with to
achieve prefered results.
That said, try this...
Buy your turnips from a local grocer, not Walmart. (personally, I
have found Walmart produce to be not the best for flavor, often times
immature. If you think their clothes are of lesser quality, would you
expect their produce to be othewise?)
Start by adding a teaspoon of sea salt to 3 quarts of water, and bring
to a roiling boil. Place 3-4 UN-peeled turnips into the boiling
water, and parboil for 10 to 15 minutes. (The salt water will help
pull some of the bitter out.)
Remove the turnips, and peel down to hard fiber (should be about 1/4
inch, the same way you prepare sweet potatoes). Refill the pot, add
your salt and bring to a gentle simmer (I would add chicken or pork
boullion here, and maybe some basil and a touch of milk). Cut turnips
into inch cubes, and return to the pot. *Simmer* until desired
tender, drain again.
(Note: the salt draws out the bitter, the milk helps trap it, and the
basil adds some sweet to counteract.)
Add sour cream, cream cheese, or cheddar cheese to coat, and serve in
the manner desired. Consider adding bacon bits, steamed broccolli, or
even beef stew in the manner of stuffed baked potatoes. If mashing,
Smaller turnips are sweeter because they are specialty breeds, so you
might also try that direction. Each breed will have its own flavor,
so you may have to try several to find what you like. But definitely,
keep to the under 3 finger diameter size to reduce the original
bitterness.
Good luck, and let us know the results.
Franz
On Tue, Aug 31, 2010 at 11:40 AM, Bhrngari <hollya at dragonstoybox.com> wrote:
Here's what I did:
<<< I bought 4 turnips that were sold already bagged at Wal-Mart. I tried to
pick turnips under 3 inches in diameter as I had read on the internet that
larger turnips are more bitter. They were white with purple tops. I peeled
them with a vegetable peeler, cut them into 1 inch cubes and boiled them in
water till they were fork tender. I changed out the water once, as I had
also read on the internet about the initial water being bitter. I drained
them, mashed them in the mixer with a half block of cream cheese and 2
tablespoons of butter and about 1/2 tsp. of sea salt. >>>
Date: Thu, 9 Feb 2012 17:08:26 -0600
From: "Terry Decker" <t.d.decker at att.net>
To: <yaini0625 at yahoo.com>, "Cooks within the SCA"
<sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] modern adaption
The 1st Century source is probably Columella's De Re Rustica, where he
address turnips as food for humans and animals, or Pliny. There is a
reference from the 7th Century BCE, where Sappho refers to one of her lovers
as "turnip," so there is a probability that it was a human food plant at
that time. Turnips have been found in Iron Age English villages and appear
to have originated somewhere in the boundary area between Europe and Asia,
but it can not be determined whether the plant was used as human food or
animal fodder (probably both).
Turnips were introduced into Canada in 1541 by Jacques Cartier, Virginia in
1609, and were in cultivation in Massachusetts by 1622.
Bear
-----------------
According to www.foodtimeline.org
Turnips show up in the 1st Century. Interesting article at
www.aggie-horticulture.tamu.edu/archives
Turnips have 20 chromosomes and rutabaga has 38.
Turnips are white fleshed and most varieties of rutabagas are
yellow-fleshed. But, there are white fleshed rutabagas and yellow fleshed
turnips.
Pliny describes a long turnips, flat turnips and round turnips. He used
the term "rapa" and "napus"
The rutabaga aka "swede" (Brassica napobrassica) gets it name from the
Swedish word "rotabagge." Its a cold weather plant. It wasn't known in
England until 1664 when it was grown in the royal gardens.
Bless Bless
Aelina-who-would-rather-eat-a-swede- then-a turnip.
Date: Thu, 9 Feb 2012 21:58:06 -0800 (PST)
From: Dan Schneider <schneiderdan at ymail.com>
To: yaini0625 at yahoo.com, Cooks within the SCA
<sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] modern adaption
Hej hej!
That's not a Swedish word- at least not anymore; in Swedish, rutabagas are called k?lrot.
Dan
--- On Thu, 2/9/12, yaini0625 at yahoo.com <yaini0625 at yahoo.com> wrote:
<<< The rutabaga aka "swede" (Brassica napobrassica) gets it
name from the Swedish word "rotabagge." Its a cold weather
plant. It wasn't known in England until 1664 when it was
grown in the royal gardens. >>>
From the fb "SCA Cooks" group:
Jamie Gillies
6/8/17 at 5:10pm
My turnips are ready to harvest they grew lots, what are your favorite turnip recipes I should try? Armored Turnips (the sort of au gratin ones) are a must of course.
Elizabeth Newton
ferment them like cabbage. Sauerruben is the German name for it
6/8/17 at 5:24pm
Sheila Sylvan
There's a Persian recipe for turnips with date. Sweet, surprisingly good.
6/8/17 at 5:37pm
Carolyn Tront
There is a recipe out there for stuffed turnips.
6/8/17 at 5:50pm
Jamie McAnulty
I make French fries out of them. I cut them up, toss lightly in olive oil, sprinkle salt, pepper, garlic and roast at 450 for about 15 - 20 minutes.
Ottilige von Rappoltsweiler
Last year I made a 'faux-tato' salad using turnips and olive oil mayonnaise with herbs, inspired by a Roman recipe.
6/8/17 at 5:58pm
Lori Woodward
Daniel Serra has quite possibly the easiest turnip recipe ever in "An Early Meal:" Set turnips into (or next to) the embers of the fire. Turn them occasionally. After 45 minutes or so (or however long it takes to get them to where you can pierce them easily with the tip of your seax), remove them from the fire. Peel off the skin (which should be quite charred) with a small knife, then mash the soft pulp with a healthy knob of butter. Eat hearty. :) (Note: I'm relating this recipe from memory, so it might not look *exactly* like the one in the book!)
6/8/17 at 6:36pm
Linda Hebert Prahl
Roasted with hazel nuts and served with chevre.
Allison E. Hubble
My mom made a dish she called Turned Potatoes, half turnips half russet potatoes. Boil peeled and cubed potatoes and turnips until soft in chicken broth and water, remove the veggies, reduce the liquid as much as possible, melt an appropriate amount of butter for the dish in reduction. Mash, salt/pepper season the veggies, and serve using butter sauce as a gravy. It will be thick due to the potato starches.
6/8/17 at 6:42pm
Susan Bien
turnips and carrots, boil up equal amount carrots and turnips. Mash with butter, salt and pepper. enjoy
Ashlee Rubinstein
Slice thin. Boil in beef stock. Fry in butter. Amazing!
6/8/17 at 7:00pm
Gari Hurst
Pickled like sweet pickles or pickled with beets
Ananda Stevens
Pickled turnips: water, vinegar, salt, garlic, bay, a beet (for color). Maybe some sugar or honey. Let it sit out for 5-7 days, then refrigerate. http://www.galaxylink.com.hk/~john/food/cooking/middleeast/pickledturnips.htm
citation of "...mukbalal muballa (turnips in vinegar, sweetened) from al-Bahgdad..."
Ken Wilson
I just did a turnips pickled in acid whey that turned out great. Sliced turnips + salt + whey left over from making skyr.
Elín Kalevala
mashed buttered turnips.
Talana Violet
I second the motion for the turnips roasted and dressed with butter, and the turnips pickled with beets (delicious in a falafel or gyros sandwich)
Tamra Enchantadorea Kinzel-Wood
Just boiled with butter..OMG...I love them.
6/8/17 at 9:18pm
Margaret Plunk
Thin sliced and fried like potato chips, sprinkled with sugar.
6/8/17 at 9:54pm
Ellen DeLacey
roasted with parsnips, carrots, and sweet potatoes, dash of brown sugar and butter. They are good with roasted cabbage too.
6/8/17 at 10:22pm
Allison E. Hubble
Oh, greens, turnip greens, with ham and a few small diced turnips. I always add a bag of frozen spinach to cut the possible sharpness of the turnip greens.
Urtatim Al-Qurtubiyya
This is out of period for the SCA, 1651, but still yummy - i made it for my first feast
Turnips in Butter and Mustard Sauce
French, François Pierre dit La Varenne, Le Cuisinier françois, 1651
(1653 English translation)
Original
12. Turnips
Scrape them, blanch them, and seeth them with water, butter and salt. After they are enough, put them in a dish with very fresh butter; you may put in some mustard. Serve with nutmeg.
Recipe by Urtatim
60 whole turnips
4 lb. butter
Salt
4 cups Dijon mustard
20 pinches nutmeg
1. Peel turnips. Slice thickly.
2. Parboil by dropping into boiling water for a few minutes. Drain.
3. Then place turnips in fresh boiling water with some salt. Boil until quite tender. Drain well.
4. Place turnip slices in baking dishes.
5. Make a sauce by placing 4 lb. of butter and 4 cups of prepared Dijon
mustard in a pan and heat just until butter is melted, stirring to blend.
6. Pour mustard sauce over dished turnips, making sure all turnips have some sauce on them.
7. Sprinkle each dish lightly with nutmeg.
8. Bake 5-10 min. at 350° F.
NOTES:
1. My thanks to Anne-Marie Rousseau for sharing this recipe with me.
2. People who said they never eat turnips said they liked this dish, people who liked turnips said they loved this dish.
Urtatim Al-Qurtubiyya
Of course, you'll likely want to cut the quantities down a bit :-D I was cooking for 80
Tristin Tayla Sablerose
8/28/17
We would only serve turnips if they were documentably present in the cuisine we are presenting, *and* we can make them an appealing dish. We've got amazing turnip recipes from a bunch of different times and places, but by no means all.
My favorites include what I consider turnip homefries from 14th century English/French, Egyptian turnips with feta :>
David Friedman
What's the 14th c. turnip recipe and from what source?
Similar question for the Egyptian turnips with feta.
Tristin Tayla Sablerose David Friedman --
Le Menagier's fried Turnips recipe -- Turnips are hard and difficult to cook until they have been in the cold and frost; you remove the head, the tail and other whiskers and roots, then they are peeled, then wash in two or three changes of hot water, very hot, then cook in hot meat stock, pork, beef or mutton. Item, in Beausse, when they are cooked, they are sliced and fried in a pan, and powdered spices thrown on.
MCG's Fried Turnips Recipe -- [Madrone Culinary Guild - Stefan]
Peel, slice in to half rounds using a mandolin or Apple machine
Boil them in broth for about 10 minutes or until tender, drain thoroughly
Fry in butter, sprinkled with Powder Forte and salt (To get them well browned can take 45 minutes)
Kitab Wasf al-At’imah al-Mu’tada -- How to Flavour Turnips. Boil turnips, then drain and cool. Then take for them enough good oil, then roll them in it, then throw cumin and enough pounded Syrian cheese on them. Let there be some mustard with it.
MCG's Egyptian Turnips -- [Madrone Culinary Guild - Stefan]
Peel, rinse, dice turnips to 3/4 inch cubes
cook in salted water for 6-7 minutes until tender, drain.
toss in olive oil, cumin and mustard, then add crumbled feta
Let it sit for a few minutes to blend the flavors
Eden
And Tristin forgot to mention our lovely late period Turnips in butter/mustard sauce from La Varenne. So so good!
Alex Allison
I have used a Pottage of Turnips recipe but used mixed period root vegetables and it seams to have been well received
Suzanne Egan
Charly Clarke I once had a disagreement with a couple of collegians at a newcomers once. They were certain what they had eaten was a potato bake. It took me quite a while to convince them it was armoured turnips. There was nothing left in the tray to the point that a few people missed out. I love armoured turnips and occasionally cook them mundanely, I often use swede instead as its a better flavour.
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