Parboil turnips in a pot of boiling, salted water for about
5 minutes; then drain, and put in a pan with onions, broth, and
seasonings, and simmer until tender, 10 to 30 minutes, depending on
the age and size of the turnips.
Take turnips and make them clean and wash them clean; quare them;
parboil them; take them up, caste them in a good broth and seeth
them. Mince onions and caste there-to saffron and salt and mess it
forth with powder douce. In the wise make of Pasturnakes and
skyrwates.
