I made a complicated carrot pudding dish before when I had a batch of carrots but this time something colourful but humble.
“Pastinaca sativa tenuifolia, Pastinaca satiua atro-rubens.
Carrots. The root of the yellow Carrot is most commonly boiled with fat flesh and eaten… The red Carrot is of like facultie with the yellow.” John Gerard’s Herball or General Historie of Plantes (1633)
- 2 lbs rainbow carrots, peeled, cut into bite sized pieces (or not)
- 2 litres good fat broth (I used turkey because of Canadian Thanksgiving)
- Combine ingredients and simmer to soften carrots ~30 minutes or whenever. Serve hot with sops.
- Ponder how difficult historical cooking is.