While we at House Sheppard have been preparing to host our own modest shindig, the authors of A Feast of Ice and Fire (the cookbook I've been using all month) have been putting together a Game of Thrones Party Planning EBook, which they announced yesterday on their website!
Medieval March is almost over, and this is the final recipe I've chosen to prepare for the month. It's the simplest thing on the menu so far, and takes very little time to prepare.
Buttered Carrots and Parsnips
Carrot, parsnip, butter, spring onion, salt and pepper. That's really it. Peel and slice the roots at an angle (about 1/8 inch thick), melt a generous amount of unsalted butter in a skillet on medium-high, cook the roots in the butter until fork tender and beginning to blacken around the edges. The book says cook for 15 minutes but on my stove it only took about 5 minutes. Use your judgement.
Season with salt and pepper, garnish with spring onion, and serve.