Roast Carrots

Platina:
Roast carrots in the coals, then peel them, cleaning off the ashes, and cut them up. Put in a dish with oil, vinegar and
a bit of wine; scatter a few mild herbs on the top.

Rumpolt:
"182. Take white roots (parsnips or turnips)/ dice them nicely/ and roast them in  hot butter/ pour beef broth/ that is lightly salted/ over it/ set it on [the fire]/ and let it cook down/ so that  you get a little broth. You may put thereunder mutton/ that is cooked/ and browned on a spit/ or may serve it without meat/ so it is on both ways good. Or you may cook it with the roots/ so it gets nicely brown/ good and well tasting.
183. You can also prepare and roast the yellow roots [carrots]/ be they small or large cut/ also with beef broth/ take meat under it or not."

25 lbs baby carrots
1 1/4 lb butter
grape juice & olive oil

  1. Rinse the carrots.
  2. Cut up the butter into the bottom of the pans (one 1/4 lb per 5 lbs carrots)
  3. Add carrots
  4. Roast, stirring occasionally, until tender
  5. before serving, sprinkle with grape juice and oil.

All materials copyright Jennifer Heise or original authors as otherwise specified. Permission is granted for use as printed handouts and for cooking as long as you let me know (jenne.heise@gmail.com) and if you republish, get me a copy. My homepage: http://www.gallowglass.org/jadwiga