Navets à la Beaussé

Navets sont durs et mal cuisans jusques à ce qu’ils aient esté au froit et à la gelée; l’en leur oste la teste, la queue et autres barbillons ou racines, puis sont rés, puis lavés en deux ou en trois paires d’eaues chaudes, bien chaudes, puis cuire en chaude eaue de char, soit porc, beuf, ou mouton. Item, en Beausse, puis qu’ils sont cuis, l’en les tronçonne et frit en la paelle, et gecte l’en pouldre par dessus. -LM 54
Turnips are firm and difficult to cook until they have been through the cold and frost. Cut off 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. Item, in Beauce after cooking them, they slice them up and fry them in a pan and sprinkle them with spices.
Ingredients

Turnips, Vegetable Stock, Olive Oil, Ginger, Grains of Paradise, Long Pepper, Nutmeg, Salt

Although there are very few vegetable dishes in our sources, LM provides us with one and even includes clear directions. We’re to simmer peeled turnips in beef or mutton broth until they are tender. We will use vegetable broth, since no other meat is present in this dish. LM goes on to say that in Beauce, a region a short ways outside of Paris, they slice, fry, and sprinkle the turnips with spices after they are cooked. As often I find myself representing the “some people” in these sources, I will also represent myself as “in Beauce” for the purposes of this redaction, which makes the dish much more exciting, and excellent. To bring variety to the menu, I am chosing only to use a few choice spices rather than the entire entourage

References

LM 54

Modern Redaction
2 lbs.Turnips, trimmed, peeled, halved
4 c.Vegetable Stock
1/4 c.Olive Oil
1/4 t.Ginger
1/4 t.Grains of Paradise
1/4 t.Long Pepper
1/4 t.Nutmeg
1/2 t.Salt
  • Bring the Stock to a simmer and add the Turnips. (I cut the Turnips in half so they can be simmered more efficiently in less broth, but you may do as you like.)
  • Simmer the Turnips in the Stock for 20-30 minutes, until a paring knife easily slides in.
  • Remove the Turnips from the Stock and allow them to dry before slicing into 1/4″ slices.
  • Heat the Olive Oil in a large frying pan
  • Add the sliced Turnips and all remaining seasonings to the pan, and sauté gently to coat.
  • Allow the turnips to brown ever so slightly before turning them over and doing the same.
  • Remove from the pan and serve.




Process Photos