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This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

Take, around All Saints Day (November 1), large turnips, and peel them and chop them in quarters, and then put on to cook in water: and when they are partially cooked, take them out and put them in cold water to make them tender, and then let them drain; and take honey and do the same as with the walnuts, and be careful not to over-cook your turnips.

Item, on All Saints, take carrots as many as you wish, and when they are well cleaned and chopped in pieces, cook them like the turnips. (Carrots are red roots which are sold at the Halles in baskets, and each basket costs one blanc..

Item, take choke-pears and cut them in four quarters, and cook them like the turnips, and do not peel them; and do with them neither more nor less than with the turnips.

Item, when gourds are in season, take those which are neither too hard nor too tender, and peel them and remove the seeds and cut into quarters, and do the same to them as to the turnips.

Item, when peaches are in season, take the hardest and peel them and cut them up.

Item, around St. Andrew's Day, take roots of parsley and fennel, and scrape them, and chop them into small pieces, and split the fennel and remove the hard part, and do not do this to the parsley, and prepare them exactly the same way as told above, neither more nor less.