Wednesday is Recipe Day at Cooking Manager. For the next few weeks I’ll focusing on recipes that are kosher for Passover, as well as gluten-free. This recipe was submitted by reader Devo:
Here is a recipe I made once for a medieval feast. You can use any combination of root vegetables in place of the turnips, carrots, or parsnips.
Rapes in Potage
- 500 grams (1 lb) rapes (turnips)
- 500 grams (1 lb)carrots or parsnips
- 2 cups chicken or vegetable broth (canned, diluted)
- 250 grams (1/2 lb) minced onions
- 6 threads saffron
- 3/4 tsp. salt
- Powder douce (medieval spice blend): 2 tsp. sugar, 1/4 tsp. cinnamon, 1/4 tsp. 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.
- Drain turnips, carrots, or parsnips. Put them in a pot along with the onions and chicken broth. Bring to a boil.
- Crush saffron into about a teaspoon of the broth and add saffron, salt and douce to pottage. Cook another 15-20 minutes, until turnips or carrots are soft when pierced with a fork, some of the liquid is boiled down.
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