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Solaet with parsnips.
(Printout version recipe January/February 2004.)
The original text taken from Gheeraert Vorselman, Eenen nyeuwen coock boeck (editie recipe I.17, p.109).
| Solaet van pastinaken. Neemt pastinaken ende siet se wel, ende ghiet dat water uut; dan neemt versch water ende siet se in dat water weder met lactouwen; dan doet se in een schotel ende doet er op sout, azijn, corianden ende peperpoeder. Men mach se ooc frijten in boter oft oly na dat se eens ghesoden is ende binnen het hert uut ghedaen ende in die bloemen ghewentelt. | Sallad of parsnips. Take parsnips and boil them well, and pour off the water. Then take fresh waterand boil them in this water with lettuce. Then put them in a dish, and add salt, vinegar, coriander and ground pepper. You can also fry them in butter or oil once they have been cooked and core has been removed, and [the slices] have been covered with flour. |
List of ingredients:
1 parsnip
150 gram (3 cups) lettuce (lamb's lettuce)
salt, black pepper
White wine vinegar to taste
1/2 Tbsp. coriander seeds, lightly toasted and coarsly crushed
flour
olive oil
Preparation in advance:
Shrub the parsnip, scrape it (like carrots), wash it again, and cut into thin
slices. Blanch these slices three minutes in salted water. Drain, let
cool, and pat them dry.
Wash and clean the lettuce.
Preparation.:
Sprinkle the slices of parsnip with salt, cover them with flour. Heat the oil in
a frying pan and fry the slices on both sides to a golden brown. Drain on
kitchen paper, let cool to room temperature.
Prepare the lettuce with vinegar, salt and pepper, and half of the crushed
coriander seeds.
To serve:
Put the lettuce on a large shallow dish. Arrange the fried slices of parsnip on
the lattuce. Sprinkle the remaining coriander seeds over the sallad.
As an alternative arrange the sallad on individual plates.
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