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Vegetable Stew

Recipe by Jennifer Marshall-Craig

While the original recipe calls for parsley roots only to be used, I am using parsnips and carrots. Parsnips are easier to find than parsley roots and I feel that carrots will add an extra dimension to the dish.


1 1/2 lbs. Parsley roots or Parsnips
1/2 lbs. Carrots
pinch Saffron, ground
1/4 tsp. Cinnamon, ground
1/4 tsp. Ginger, ground
1/8 tsp. Cloves, ground
1 tsp. Sugar
1 tsp. Mustard
1 Pear, peeled and sliced
1/2 cup Dates, chopped
1/4 - 1/2 head White Cabbage, boiled and leaves separated
1 cup Honey
2 Tbsp. Sugar
1 Tbsp. Fennel seed, cracked
1 Tbsp. Anise seed, cracked
1/4 - 1/2 cups Dried Cherries
1/4 cup Dried Figs


Peel and slice parsley/parsnip roots and carrots into coins, boil until tender and drain. Mix mustard with spices. Mix roots with pear slices, dates, dates, and cabbage in a pan;heat to cook through and mix in mustard mixture. Mix in Sauce Poitevin. (recipe to follow)

Mix all ingredients in a pot and bring to a boil for 5-10minutes, skimming off foam. Strain mix with vegetables. Original recipe calls for cherry stones, I substituted dried cherries as they are more available year round. (Sauce is very thick, you may want to add ½ cup water to mixture when you are making it, especially if you are planning to serve it on the side of the vegetable dish to help keep it more liquid.)

(Note: Sauce is very sweet, you may want to only add small amount of sauce and have rest on the side for people to add more to their own taste.)

.xv. Compost neemt worttelen van pedercelle reene wel gezoden in watere ende vercoelt hebt dan sof fraen Caneele ghinghebare naglen al wel ghewreuen tempert met goeden mostaerde hemaect van wijnasijne ende doeter suker toe frijt die worttelen wel cleene kensenruwelen of anguwissen ende dadelen den steen daer vutgedaen Cabuse coolen gesoden ghescheeden vercoelt maect een sausse pentenine doeter vp die voorseide dingen ende doeter toe vinckel saet anijs vygen kernellen van criekelsteenen zeem ende suker Ghesoden wel ghe scuymt ende dan minget metter voorseide saussen

Vegetable stewTake cleaned parsley roots, well boiled in water and cooled. Then have saffron, cinnamon, ginger and cloves, well ground. Temper with good mustard made of wine vinegar, and add sugar. Fry the roots, [cut in] very small [pieces], pears (either kensenruwelen or anguwissen), stoned dates, white cabbage, boiled, the leaves separated and cooled. Make a sauce Poitevin. Add the afore mentioned things, and add fennel seed, aniseed, figs, cherry stones, honey and sugar, boiled and skimmed off. Then mix it with the afore mentioned sauce.

pentenine - Serrure read 'peteuinne', but that is not correct. However, it could be meant: The Viandier has a sauce Poitevine, a boiled ginger sauce, but this sauce is for roast meat and fowl.

Published: 2013-07-02