Armored Turnips poll

[bunnyjadwiga]

I'm thinking of putting together a list of "easy to make medieval dishes" and I thought I'd start where I started, with Armored Turnips. For those who aren't familiar with them, they are a sort of turnip au gratin, or as some people have put it, turnips as cheese substrate.

Platina book 8
Cut up turnips that have been either boiled or cooked under the ashes.
Likewise do the same with rich cheese, not too ripe. These should be
smaller morsels than the turnips, though. In a pan greased with butter
or liquamen, make a layer of cheese first, then a layer of turnips,
and so on, all the while pouring in spice and some butter, from
time to time. This dish is quickly cooked and should be eaten quickly, too.

[Poll #1159629]

Comments

[landverhuizer.livejournal.com]

I'm surprised at the low vote on the powder douce... when using real turnips (many people like rutabagas) you really need that sugar, of course I follow directly from Martino which suggests it. No sugar and it would be too bitter and of course, food should not be too bitter.
I find it serves better once the cheese has a moment to solidify.
Cheeses made round work better for layering, especially if it is being made in the round.