Medieval Food Assignment

    Well, here it is. My assignment. For this assignment, I had to cook a Medieval European meal. Not by myself, of course. I had a group working with me. I won’t specify their names, but yeah. Here’s all the info about what I cooked for my part. For this assignment, I made mashed parsnips.

 

One more thing; images don't work no matter what I do.

 I submitted them via Edmodo.

Oh, and I took inspiration for my cooking from this video: http://youtu.be/oU2iwwui7y0

(seriously, check this guy out.)

I didn’t exactly use his recipe, but I did my own version of it.

Ingredients I Used:

• 1 parsnip
• A pinch of parsley
• My time and patience
• Some milk (to soften the parsnip)

    First, I peeled the parsnip. Simple. I like simple. While I was peeling it, I had this weird urge to just take a sliver off and eat it. It smelled really good, too; it smelled like ginger and carrots fused together. Kind of weird, but good. I would have it as a perfume or an air freshener if I could. Moving on.

    Afterwards I threw it in my small oven. Metaphorically. I actually covered a rectangular pan in tin foil and placed the peeled parsnip on top. I then pushed it in, closed the oven, and set it to 350 degrees fahrenheit. I left it in there for a good 15 minutes before taking it out. Yes, I took it out while it was scalding hot.

    After taking the parsnip out and burning my perfectly good hands, I took a knife and cutting board out. Just to be safe, I rinsed the cutting board. I started cutting the parsnip into quarters. It was a hot and potentially dangerous experience. I could either cut myself or burn myself enough that I get some kind of burn to such degree. Luckily none of that happened, and I was left with wonderfully cut parsnips.

    I threw all the pieces in a pot. I set the stove to medium and threw in some milk. I didn’t add too much, though; which I regret doing. I covered the pot and waited for at least 20 minutes. After taking the pot cover off, I was greeted by a rather unpleasant sight. Some of the milk had burnt. The smoke detector was going off and there was an odor in the air. In a frenzy, I turned the built-in fan on and opened the sliding glass door (which led to the backyard) to let some air in. It did the trick.

    After that crazy frenzy, I started mashing the parsnips. Or at least I tried to. The bits just wouldn’t mash. My impatient little self didn’t want to wait anymore, so after 10 minutes of trying, I stopped completely. I grabbed a nice plate and piled the half-mashed parsnips onto it nicely. I sprinkled some parsley bits on it and around the side. Voila!

Overall, it tasted exactly what it smelled like. Carrots and ginger. I wish I could've been more patient, though.