Rapes in potage

4 Servings

Ingredients

Quantity Ingredient
2 pounds Turnip, white; peeled & chunked
2 cups Meat broth
2 Onion; minced
½ teaspoon Salt
1 pinch Saffron; opt
⅛ teaspoon Cardamom; opt
⅛ teaspoon Coriander; opt
1 teaspoon Sugar; opt
-- The Forme of Cury
in Pleyn Delit
by Hieatt & Butler

Directions

Parboil turnips in a pot of boiling, salted water for about five minutes; then drain, and put in a pan with onions, broth and seasonings, and simmer until tender (ten to thirty minutes, depending on the age and size of the turnips).

Take rapus and make hem clene and waissh hem clene; quare hem; parboile hem; take hem up, caste hem in a gode broth and seeth hem.

Mynce Oynons and caste ther-to Safron and Salt and messe it forth with powdor douce. In the wise make of Pasturnakes and skyrwates.

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