{"id":23,"date":"2010-11-15T23:59:14","date_gmt":"2010-11-15T23:59:14","guid":{"rendered":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/?p=23"},"modified":"2010-12-01T23:59:39","modified_gmt":"2010-12-01T23:59:39","slug":"roasted-turnips","status":"publish","type":"post","link":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/?p=23","title":{"rendered":"Roasted Turnips"},"content":{"rendered":"<p>Fall Root Vegetable Theme: Roasted Turnips &#8211; from the <a href=\"http:\/\/www.medievalcookery.com\/recipes\/rturnips.html\" target=\"_blank\">Medieval Cookery site.<\/a><br \/>\n<em> <\/em><\/p>\n<p><em> <\/em><\/p>\n<ul>\n<li><em>5 medium turnips<\/em><\/li>\n<li><em>1 cup soft cheese, grated<\/em><\/li>\n<li><em>3 eggs<\/em><\/li>\n<li><em>4 Tbsp. butter, melted<\/em><\/li>\n<li><em>1 Tbsp. sugar<\/em><\/li>\n<li><em>1\/2 tsp. cinnamon<\/em><\/li>\n<li><em>1\/4 tsp. salt<\/em><\/li>\n<\/ul>\n<p><em>Trim and wash the turnips. Bake in a covered dish (or wrapped in foil) until soft &#8211; about an hour at 350\u00c2\u00b0F. Let cool and then peel and cut into small strips. Add cheese and set aside.<\/em><\/p>\n<p><em>Beat eggs, sugar, cinnamon, and salt. Pour over turnips and cheese. Add melted butter and mix well. Put into greased pan and bake at 350\u00c2\u00b0F until set &#8211; about 35 minutes.<\/em><\/p>\n<p><em>I loved roasting the turnips and  did it the night before, taking them out of the refrigerator to peel.\u00c2\u00a0 I  followed this recipe line by line.\u00c2\u00a0 I used a gruyere cheese because I  didn&#8217;t know any better, but I don&#8217;t think it really detracted. It would  be better with a simple mild farmers cheese.<\/em><\/p>\n<p><em><br \/>\n<\/em><\/p>\n<p><em> I did not like the amount of butter listed and didn&#8217;t think it added  much to the dish.\u00c2\u00a0 More salt can be sprinkled on top just prior to  baking, a large pinch of sea salt would be best.<br \/>\n<\/em><\/p>\n<p><em>MEADHBH<br \/>\n<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fall Root Vegetable Theme: Roasted Turnips &#8211; from the Medieval Cookery site. 5 medium turnips 1 cup soft cheese, grated 3 eggs 4 Tbsp. butter, melted 1 Tbsp. sugar 1\/2 tsp. cinnamon 1\/4 tsp. salt Trim and wash the turnips. Bake in a covered dish (or wrapped in foil) until soft &#8211; about an hour [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,12,13],"tags":[],"class_list":["post-23","post","type-post","status-publish","format-standard","hentry","category-recipes","category-side-dish","category-vegetarian"],"_links":{"self":[{"href":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/index.php?rest_route=\/wp\/v2\/posts\/23","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=23"}],"version-history":[{"count":0,"href":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/index.php?rest_route=\/wp\/v2\/posts\/23\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}