Today I have been making Pochee and Sawse Madame from Forme of Cury with Joonas. But now something really really easy. This is quick and tasty vegetable recipe and it is easily done wherever (modern kitchen or camp fires). This is definitely going to the list of what we will cook next summer when we are camping with Merry Swan group. The recipe is adapted from Le Ménagier de Paris and it is one of those short descriptions on how to cook turnips.

Suomenkielinen resepti löytyy yläpalkista!


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 Ménagier de Paris by Gina L. Greco and Christine M. Rose. C.1393

(Piela made the pan in the picture)