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Wild carrot parsnips


This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Wild carrot parsnips. Peel the carrot and slice it into cubes, put it into a pot, pour water onto it and boil it; once half cooked, add honey, black pepper and saffron, then oil when serving it. Do the same with the wild carrots and parsnips.

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