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Ingredients
- 6 or 7 med. turnips
- 1 lb cheddar cheese
- 2 Tbs butter
- 1/2 tsp cinnamon
- 1/2 tsp pepper
- 1/4 tsp salt
- 1/2 tsp ginger
- 1 tsp sugar
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Directions
Wash turnips, and discard ends. Slice turnips into 1/4 inch rounds, leaving on peel unless it looks too dirty.
Parboil turnips for 10-15 minutes on the stovetop. You can skip this step for a crunchier, spicier dish.
Grate or slice up cheese.
Drain turnips. Butter a 9x5" baking pan (or lasagna pan).
Layer turnips, cheese, and spices in the pan with remaining butter.
Bake 20 minutes at 350 deg. or until the cheese starts to brown.
**If you have poudre douce or poudre forte, it can be substituted for the measured spices.**
Recipe Information
This recipe comes out of Platina p. 147, book 8, and from Martino. I have modified the version that is reprinted in Cariadoc's Miscellany.
Platina, aka Bartolomeo de Sacchi di Piadena, was the author of 'De honesta voluptate,' published in the 1470's in Venice. Platina's cookbook was popular throughout Europe, and was translated into Italian, German, and French.
Many of Platina's recipes came from a manuscript by Martino, who wrote around 1450-75.
Category : Vegetables
Contributor : pipermw
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