Categories: Vegetables, Medieval 
      Yield: 8 servings 
  
      2 lb Turnip, small white; peeled 
           -& cut in bite-sized pieces 
    1/3 c  White wine; mixed with 
    2/3 c  ;Water 
     12    Chestnuts; peeled 
    1/2 tb Dried sage; chopped 
      1 ts Honey 
  
  Young, small turnips should be cooked in water without wine for the 
  first boiling. Then throw away the water and cook slowly in water and 
  wine, with chestnuts therein, or, if one has no chestnuts, sage. 
   
  Parboil the turnips in water for 5 minutes;  Drain. Add 1 cup water 
  and 1 cup wine. Add chestnuts and sage. Salt to taste. Bring to a 
  boil, lower heat and simmer about 30 min. 
   
                              -- Pleyn Delit 
                                 Hieatt and Butler 
                                 per Emily Epstein 
                                 epsteine@spot.colorado.edu