Armored Turnips,
from Platina:

"Cut up turnips that have been either boiled or cooked under the ashes.   Likewise do the same with rich cheese, not too ripe. These should be smaller morsels than the turnips, though. In a pan greased with butter or liquamen, make a layer of cheese first, then a layer of turnips, and so on, all  the while pouring in spice and some butter, from time to time. This dish is quickly cooked and should be eaten quickly, too."

For 25 8x8 trays:

  1. Cut tops and roots off the turnips
  2. Boil Turnips for  half an hour to 45 minutes, until fork tender (but not mashable)
  3. Cool turnips, peel and slice into 1/8 - 1/4 " thick slices
  4. cut slices of cheddar cheese and lay them in the pans to cover the bottom.
  5. Top with a layer of turnips (with very thin slices of turnips, top with two layers)
  6. sprinkle with ground mace and pepper
  7. add a few bits of butter (very thin pats maybe 1/2" wide) scattered over the turnips
  8. cover with slices of shredded cheese
  9. Repeat the previous 4 steps 1-2 times
  10. Bake in a 300-350 degree oven until hot, with cheese melted (crispy cheese at the corners according to taste).

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 ( and if you republish, get me a copy. My homepage: