RE: Medieval Recipes - Rapes in Potage (root vegetable soup)

[Guest guest]

Rapes in Potage

[or Carrots or Parsnips]

Curye on Inglysch p. 99 (Forme of Cury no. 7)

 

" 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

2 c vegetable or " not-chicken " style broth*

1/2 lb onions

6 threads saffron

3/4 t salt

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.

 

*not in the original

 

http://www.pbm.com/~lindahl/cariadoc/soups.html#1