Pottage of Turnips

Source:

England, 14th c.

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Recipe by Daniel Myers

Pre-cooking the turnips for this simple vegetable soup reduces the natural bite of the turnips and keeps them from being too strong, leaving a pleasant, warming flavor.

Ingredients

4 - 5 turnips, cut into half-inch cubes
1/2 medium onion, chopped
2 cups chicken or vegetable broth
1/4 tsp. salt
1/2 tsp. powder douce
pinch saffron

Method

Put turnips into a pot with enough water to cover them. Bring to a boil, and allow to simmer until they start to soften - about 10 minutes. Drain and add remaining ingredients. Return to boil, reduce heat, and continue to cook until done. Serve hot. (makes about 4 cups)

Rapes in Potage. V. Take rapus and make hem clene and waissh hem clene. quare hem. parboile hem. take hem up. cast hem in a gode broth and seeþ hem. mynce Oynouns and cast þerto Safroun and salt and messe it forth with powdour douce. the wise make of Pasturnakes and skyrwates.

Published: 2006-10-23