Monday, March 16, 2009

Rapes in Potage

"Cury" R 5 Rapes in Potage

Original Recipe

Take rapus and make hem clene and waissh hem clene. Quare hem. Parboile hem. Take hem up. Cast hem in a gode broth and seeth hem. Mnce Oynouns and cast thereto Safround and salt and messe it forth with powdour douce. The wise make of Pasturnakes and skyrwates.

3 whole turnips (these were small)

1 whole medium onion

1 pinch saffron

1 pinch salt (to taste)

1 pinch powdour douce


I peeled and chopped the turnips and parboiled briefly. While the turnips were were being parboiled, I minced (but not too finely) the onion. I used a commercial beef stock and simmered the turnips with the onion for approximately half an hour, until tender but not translucent. The recipe does seem to say that the onions should not be cooked, but I personally can't stand raw onion, and so added to the broth. Towards the end of the cooking, add the saffron (once dissolved in warm water), and spices. Pasternaks in the footnote are parsnips (or carrots) and a skirrit is a root vegetable (refer, Polish cooking).

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