The Stewpot Recipe Gallery
Turnips a la Beausse
(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.
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
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.
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!
Le Menagier de Paris, translated by Janet Hinson (1988), and available
in a manuscript collection from Duke Cariadoc of the Bow (also available