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Turnips a la Beausse
by
Allegra Beati


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Original Recipe

[Turnips]

(From Le Menagier de Paris)
Turnips are hard and difficult to cook until they have been in the cold and frost; you remove the head, the tail and other whiskers and roots, then they are peeled, then wash in two or three changes of hot water, very hot, then cook in hot meat stock, pork, beef or mutton.  Item, in Beausse, when they are cooked they are sliced and fried in a pan, and powdered spices thrown on.


Redaction

Ingredients:

1 1/2 pounds turnips, trimmed and peeled
6-8 cups vegetable stock
3 tablespoons olive oil
1/2 teaspoon Garam Masala
Salt and pepper to taste

Preparation Steps

    Place the turnips and stock in a large saucepan over high heat.  Bring to a boil, reduce heat, and continue to boil gently until turnips are easily pierced with a fork, about 20 minutes.  Drain the stock and allow turnips to cool slightly before cutting them into 1/2-inch wedges.

    Heat the olive oil in a large skillet over medium-high heat.  Add the turnips and fry them, turning them over occasionally, until they are golden brown, about 15 minutes.  Stir in the Garam Masala, and mix with the turnips to coat them.  Add salt and pepper, to taste.

Number of Servings

About 6-8 side dish servings.

Redaction Notes

We've used Garam Masala in this recipe, a popular spice blend used in Indian cookery.  Our purchased blend contains cardamom, black pepper, coriander, cumin, cloves, cinnamon, and nutmeg-all are spices used in period cookery.  This is just to demonstrate to those who may be intimidated by or unfamiliar with the use of spices that it's possible to pick up a ready-made blend and achieve stellar results!

References

  • Le Menagier de Paris, translated by Janet Hinson (1988), and available in a manuscript collection from Duke Cariadoc of the Bow (also available online)


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