Turnips are firm and difficult to cook until they have been through the cold and frost. Cut of the head and tail and other whiskery rootlets or roots. After peeling them, wash in two or three changes of good, hot water; then cook them in steaming meat stock of either pork, beef or mutton. Because after cooking them, they slice them up and fry them in pan and sprinkle them with spices.


Serves 4

  • 3-4 large turnips
  • 5 dl strong meat stock (pork, beef or mutton)
  • butter or lard (use lard if you have any)
  • dash of cinnamon, ginger and cloves
  • salt if needed

Peel the turnips and boil them in strong meat stock whole for about 20 minutes. Take them off from the stock and cool a little bit. Slice the turnips and fry the slices in butter or lard. Sprinkle spices and salt if needed and serve hot.

Comments: I decided to use cinnamon, ginger and cloves as spices to sprinkle on top of the turnips. They are very common medieval spices. But since there are no specific information about the spices any medieval goes.


  • The Good Wife´s Guide. Le Menagier de Paris by Gina L. Greco and Christine M. Rose. C.1393