Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Turnip, white; peeled
-chunked
2 c Meat broth
2 Onion; minced
1/2 ts Salt
1 pn Saffron; opt
1/8 ts Cardamom; opt
1/8 ts Coriander; opt
1 ts Sugar; opt

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.
-- The Forme of Cury
in Pleyn Delit
by Hieatt Butler

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