![]() Cook uncovered, stirring occasionally, until liquid evaporates and carrots are glazed (about 5 minutes). Cover and cook until tender (about 15 minutes). In a skillet or saucepan over medium-high heat bring butter, sugar, water, salt and coriander to a boil. carrots (about 16) sliced on the diagonal You can substitute apple juice for the whiskey if you prefer.ġ lb. A shot of whiskey gives this dish a sweet aromatic flavor which is delightfully naughty. You can also substitute young parsnips for some of the carrots. Sometimes you can find heritage carrots for sale at the Farmer's market. However yellow, red, and purple carrots were part of the European diet since antiquity. Orange carrots were first grown in Europe by the Dutch in the 17th century. They can also be increased to serve a crowd at a feast. These recipes can be made at home or over a campfire. All the ingredients are historic and easy to obtain at a supermarket. Here are a variety of side dishes for Medieval feasts adapted from period recipes. Sauces of milk, cream, and cheese were great favorites, too. Toasted bread crumbs and croutons were sprinkled over vegetables as a garnish or mixed in sauces to thicken them. Others were sweetened with sugar or made savory with herbs and vinegar. Many vegetable dishes had sauces made with distilled alcohol, beer, or wine. Nuts and dried fruit were often cooked with vegetables. It was made of mashed unripe grapes and the green juice of various herbs and vegetables. Verjuice was a tart sauce that was as common in the Middle ages as ketchup is now. Vegetables were served with sauces, gravies, dressings, and glazes of all kinds. Their leaves and flowers were also edible and could be dried for use all year long. Onions, leeks, shallots, garlic, and chives formed another class of root vegetable prized for their flavors and storage properties. Root vegetables were prepared in a variety of ways baked, fried, boiled, braised, sautéed, steamed or eaten raw. Root vegetables: Carrots, turnips, rutabagas (called swedes), radishes, beets, yams, and parsnips were highly favored vegetables because they were easy to grow and could be stored all winter. They also ate flowers like violets, daylilies, waterlilies, borage, fruit blossoms, mallows, sweet peas, marigolds, angelica, and roses. Green, white and red cabbage, sorrel, lettuce, chard, collards, dandelion, mustard greens, turnip greens, chichory, radiccio, endive, escarole, spinach, parsley, cilantro, and many other herbs were served raw in salads, boiled in soups, stewed, baked, sautéed, dipped in batter and fried, or pickled to be eaten later. Leafy vegetables: This group was available more often since they could be continuously harvested from Spring until winter. Asparagus, artichokes, broccoli, Brussels sprouts, green and yellow beans, cauliflower, celery, cucumbers, fennel, some varieties of crookneck squash (which they called gourds), peas, melons, okra, and rapini were usually served raw, steamed, or boiled, but occasionally they were also deep fried or roasted. Seasonal vegetables: Some vegetables were only available while in season, so people looked forward to eating them. Vegetables, on the other hand, were free, a gift of the earth, and any excess from the garden could be sold. ![]() They undoubtedly ate more fruits and vegetables than we do now since meat was expensive and the landlords taxed grain and flour. However, people still had a great variety of vegetables to choose from in their gardens and public markets. These include potatoes, tomatoes, bell peppers, and maize corn. ![]() Some of today's favorite vegetables were not yet introduced to Medieval Europe. We often find recipes that used apples in a stew or turnips in a sweet dessert. In fact, Medieval cooks didn't make the same distinction between fruits and vegetables that we do. Fruits-and especially vegetables-were served as side dishes or were cooked with the meat. Medieval feasts were not all bread, meat, and cheese. ![]()
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