Turnips
Latin
rapas siue napos elixatos exprimes. deinde teres cuminum plurimum rutam minus laser Particum mel acetum liquamen defritum et oleum modice; feruere facies et inferes.
English
Press out boiled turnips or swedes. Then grind plenty of cumin, less rue, Parthian laser, honey, vinegar, fish sauce, defrutum, and a little oil; bring to a boil and serve.
Ingredients
- 600 g turnips or swedes
- 1 tsp cumin
- ½ tsp dried rue
- ½ tsp asafoetida
- 2 Tb fish sauce
- 2 Tb honey
- 2 Tb vinegar
- 2 Tb defrutum
- 1 Tb olive oil
Method
- Peel and cut the turnips into large wedges. Bring water to the boil in a large saucepan, then add the turnips. Boil for 20 minutes, or until very soft.
- Drain, then mash, then pour into a mesh strainer and press to remove as much water as possible.
- Grind the cumin, rue, and asafoetida in a mortar and pestle. Place in a small saucepan along with the fish sauce, honey, vinegar, defrutum, and olive oil. Bring to a boil, then pour over the mash and serve.