Sarah

Armored Turnips

A medieval recipe found in Platina's "On Right Pleasure and Good Health". We eat this dish in the fall when one's thoughts turn to root vegetables. It's become a Thanksgiving favorite.

1 lb hard cheese (combination of muenster, sharp cheddar, & anything else you like. Shredded handles easiest.

2 lbs turnips (not rutabegas)
Pepper
Mace
Butter to dot with

Instructions:

Cut tops and roots off the turnips and boil for half an hour to 45 minutes until fork tender (but not mashable)

Cool turnips, peel and slice into 1/8 - 1/4 " thick slices

Cut slices of cheddar cheese (or shred) lay them in the pans to cover the bottom.

Top with a layer of sliced turnips, sprinkle with ground mace and pepper, add a few bits of butter. Cover with slices of shredded cheese

Repeat the previous 4 steps 1-2 times or until turnips are used up. End with cheese on top

Bake in a 300-350 degree oven until hot, with cheese melted (crispy cheese at the corners according to taste).

Serve it forth and it will be good.