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Armored Turnips
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Cut up turnips that have been either boiled or cooked under the ashes.
Likewise do the same with rich cheese, not too ripe. These should be
smaller morsels than the turnips, though. In a pan greased with butter or
liquamen, make a layer of cheese first, then a layer of turnips, and so on,
all the while pouring in spice and some butter, from time to time. This
dish is quickly cooked and should be eaten quickly, too.
Platina book 8, 15th century Italy
Source: Cariadoc's Miscellany
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As prepared by Beathog:
Cut tops and roots off of 2-3 pounds of turnips. Cook about 30 - 45 minutes, until
fork tender. Cool, peel and slice.
Layer with butter, 2-3 pounds of cheese, and sprinkle layers with poudre douce
spice powder to taste. Bake, in dutch oven, until hot and cheese is melted.
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