Roots In Honey Recipe

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Roots in Honey

Penny Hall


SOURCE: The Goodman of Paris, p.296
"Towards All Saint's Day [Nov. 1st] take large turnips and peel them and cut them into four pieces and set them to cook in water; and when they have been cooking for a short while, take them out and put them in cold water to make them tender, and then set them to drain; and take honey and melt it as you did for the nuts, and be careful not to cook your turnips too long."
"At the season of All Saints, you shall take as many carrots as you will, and scrape them well and cut them into pieces, and cook them like the turnips. (Carrots be red roots which be sold in handfuls in the market, for a silver penny a handful.)"

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10 Min


25 Min


ingredients listed with recipe

Directions Step-By-Step

Redaction for Honeyed Roots
1-1/2 lbs parsnips
1-1/2 lbs turnips
1-1/2 lbs carrots
8 oz honey
Peel and dice the tubers. Boil until tender. Rinse in cold water. Drain. Add honey and stir well to coat all the roots. Serve hot or cold.

About this Recipe

Course/Dish: Vegetables
Other Tag: Quick & Easy
Hashtag: #honey