Tuesday, March 26, 2013

Medieval Cooking, pt. 6, Buttered Carrots and Parsnips

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.


  1. man, i wish we could be there for this dinner party!! and for the record, i still cannot get over how Brilliant this blog is. in every way--ideas, content, artistry & presentation. i wish there was a way to get more people in on its awesomeness!!!

  2. Looks yum! Do you think this would work well in coconut oil? Or does the butter flavor help make the dish?

    1. The butter flavor does make it, I'm afraid. It helps to bring out the natural sweetness in the roots. Coconut oil would work to soften the roots, though, so if you don't mind a much blander version of the dish you could give it a try.

  3. During lent I make something similar.. using olive oil or walnut oil Eastern orthodox fasting, prohibits all forms of meat-that being anything with a backbone, dairy and on certain days olive and grape seed oils) in place of the butter and add some cardomon and ground ginger. Sometimes I add just a tablespoon of honey, but that is for 2 pounds of baby carrots.