Rapes in potage
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Turnip, white; peeled & chunked |
| 2 | cups | Meat broth |
| 2 | Onion; minced | |
| ½ | teaspoon | Salt |
| 1 | pinch | Saffron; opt |
| ⅛ | teaspoon | Cardamom; opt |
| ⅛ | teaspoon | Coriander; opt |
| 1 | teaspoon | Sugar; opt |
| -- The Forme of Cury | ||
| in Pleyn Delit | ||
| by Hieatt & Butler | ||
Directions
Parboil turnips in a pot of boiling, salted water for about five minutes; then drain, and put in a pan with onions, broth and seasonings, and simmer until tender (ten to thirty minutes, depending on the age and size of the turnips).
Take rapus and make hem clene and waissh hem clene; quare hem; parboile hem; take hem up, caste hem in a gode broth and seeth hem.
Mynce Oynons and caste ther-to Safron and Salt and messe it forth with powdor douce. In the wise make of Pasturnakes and skyrwates.