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Side Dishes >  Vegetables >  Christmas >  Medieval >  Turnips with Chestnuts >

 

Turnips with Chestnuts

• 2 LBS white turnips, peeled & cut into bite-sized pieces

• 1 C white wine

• Water

• 12 chestnuts, peeled

• 1 tsp. fresh sage, chopped

• Salt to taste

• 1 TBS honey

Boil the turnips in pot of water for about five minutes. Drain and refill the pot with 1 C water and 1 C white wine. Add the chestnuts and sage, and salt to taste. Bring to a boil and lower heat, and then simmer for about thirty minutes. Serve.

 

Note: Turnips with Chestnuts makes a good side dish with entrees of fish or chicken.

 

Related Links:

• Food Fare Culinary Collection: Christmas Noel

• Food Fare Culinary Collection: Medieval Cuisine

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