On Preparing Carrots and Parsnips

http://www.daviddfriedman.com/Medieval/miscellany_pdf/Misc9recipes.pdf

On Preparing Carrots and Parsnips

Platina p. 68 (Book 4)

... The parsnip should be boiled twice, the first liquid thrown away and cooked the second time with
lettuce. Then it is put on a plate and dressed with salt, vinegar, coriander, and pepper, and is very fit to serve. ... The carrot is prepared in the same way as the parsnip, but is considered more pleasant when cooked under warm ashes and coals...

1 lb carrots                1/2 t salt                         1/2 t coriander
2/3 lb lettuce              1 T + 1 t vinegar             1/12 t pepper

Wash carrots, wash and tear up lettuce. Put carrots in boiling water, boil 12 minutes. Drain them.
Put carrots and lettuce in boiling water for another 6 minutes. Drain them. Add the rest of the
ingredients and mix thoroughly.

I used carrots and roasted them per the original source since roasted carrots are delicious and that fits
with this month's theme of things roasted. I roasted them the day before then put them in the refrigerator to boil them with the lettuce and finish the recipe the next day. We enjoyed them at our October 2012 meeting.