Rapes in Potage
(Turnips in Pottage)

Origin: English      Period: Medieval

Original Recipe

Rapes in Potage (from A Forme of Cury)

Take rapus and make hē clene and waiſh hē clene. quare hem^r. p̲boile hē. take hem up. caſt hem in a gode broth and ſeeþ hē. mynce Oynons and caſt þ⁹ to Safron and Salt and meſſe it forth with powdo^r douce. In the wiſe make of Paſturnak^t and skyrwat^u.

Modern Redaction

Ingredients:

500g turnips cut into cubes (parsnips, carrots and skirrit [a root vegetable similar to parsnip] can also be used
water
beef stock
salt
1 small onion, finely chopped
Powder douce
2-3 strands of Saffron ground into 1 tbsp water in a pestle and mortar and allowed to seep.

Method:

Preparation

Chop your choice of root vegetable into cubes about 2cm a side (the main recipe defines rapes [turnips] but also specifies that Pasturnakes [parsnips or carrots] and skyrwates [skirrits] can also be used) place in a pan, add a pinch of salt and cover with water. Bring to the boil and simmer for about 10 minutes to blanch. Drain the vegetables, discarding the water.

Place the par-boiled vegetables in a fresh pan along with the chopped onion and add enogh beef broth to just cover the vegetables. Bring to the liquid to the boil, then reduce to a simmer. Add the saffron (along with its seeping liquid) and cover the pot. Allow to simmer for 15 minutes covered then remove the lid and simmer for a further ten minutes. At this stage stir the mixture occasionally to make sute it's not sticking to the bottom of the pan.

At the end of the cooking time add a generous pinch of Powder douce amd mash the vegetables together. Spoon into a bowl and serve immediately.

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