Tornep with chestenne
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Tornep with chestenne
  Vegetables    Medieval  
Last updated 6/12/2012 1:27:04 AM. Recipe ID 61801. Report a problem with this recipe.
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      Title: Tornep with chestenne
 Categories: Vegetables, Medieval
      Yield: 8 Servings
 
      2 lb Turnip, small white; peeled
           -& cut in bite-sized pieces
    1/3 c  White wine; mixed with
    2/3 c  ;Water
     12    Chestnuts; peeled
    1/2 tb Dried sage; chopped
      1 ts Honey
 
  Young, small turnips should be cooked in water without wine for the
  first boiling. Then throw away the water and cook slowly in water and
  wine, with chestnuts therein, or, if one has no chestnuts, sage.
  
  Parboil the turnips in water for 5 minutes;  Drain. Add 1 cup water
  and 1 cup wine. Add chestnuts and sage. Salt to taste. Bring to a
  boil, lower heat and simmer about 30 min.
  
                              -- Pleyn Delit
                                 Hieatt and Butler
                                 per Emily Epstein
                                 epsteine@spot.colorado.e u
 




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Recipe ID 61801 (Apr 03, 2005)

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