Eine Variante verwendet 1 EL Rotweinessig, 125ml Rotwein, frischen Rosmarin und Thymian und läßt die Karotten nach dem Backen 'eine Weile' darin marinieren
Roast carrots in the coals, then peel them, cleaning off the ashes, and cut them up. Put in a dish with oil, vinegar, a bit of wine; scatter a few mild herbs on top.
Platina 5
Siehe auch: Karotten in Vinaigrette
Kochbuch der Philippine Welserin, um 1550, aus: Fahrenkamp, Mannsbild
Rather than preserving the carrots in honey, as the recipe dictates, I have changed this to a dish of carrots simply glazed with honey.
Es wäre vielleicht der Mühe wert, die drei Orginalrezepte zu verknüpfen und zu den Karotten noch Walnüsse und Rüben - sowie Ingwer - zu geben. -lómion
Note that you must start by St. John's Day which is the twenty-fourth day of June.
First, take five hundred new walnuts, and be sure that neither the shell nor the kernel are yet formed and that the shell is also neither too hard nor too tender, and peel them all round, and then pierce them through or in a cross. And then put them to soak in water from the Seine or a spring, and change it every day: and they must soak ten to twelve days and they will become black and when you chew one you will not be able to taste any bitterness; and then put them on to boil in sweet water and let them boil just for the length of time it takes to say a Miserere, and until you see that there are none which are too hard or too soft. Then empty the water, and put them to drain on a screen, and then boil a sixth of honey or as much as they need to be all covered, and the honey should be strained and skimmed: and when it is cooled down to just warm, add your walnuts and leave them two or three days, and then put them to drain, and take as much of your honey as they can soak in, and put the honey on the fire and make it come to a good boil and skim it, and take it off the fire: and put in each hole in your walnuts a clove in one side and a little snip of ginger in the other, and then put them in the honey when it is lukewarm. And stir it two or three times a day, and at the end of three days take them out: and gather up the honey, and if there is not enough, add to it and boil and skim and boil, then put your walnuts in it; and thus each week for a month. And then leave them in an earthenware pot or a cask, and stir once a week.
Take, around All Saints Day (November 1), large turnips, and peel them and chop them in quarters, and then put on to cook in water: and when they are partially cooked, take them out and put them in cold water to make them tender, and then let them drain; and take honey and do the same as with the walnuts, and be careful not to over-cook your turnips.
Item, on All Saints, take carrots as many as you wish, and when they are well cleaned and chopped in pieces, cook them like the turnips. (Carrots are red roots which are sold at the Halles in baskets, and each basket costs one blanc.)
Le Menagier de Paris, 1393; Tatiana Pavlovna Sokolova, The Stewpot Period Culinary Guild (SCA)
Take roots/ put them in a water/ and let them simmer/ till they are done/ pour them onto a strainer/ and cool them/ chop them small/ take butter in a fishkettle/ and make it hot/ put the chopped roots therein/ and stir it. Sweat it well/ season it with scalded milk and salt/ give it warm to the table/ so it is good and welltasting.
Rumpolt, Ein New Kochbuch; Lady Jehanne de Huguenin (SCA)
Hier wurden Karotten anstelle der im Rezept angegebenen Favabohnen genommen.
Su:ede gru:ene bonen, biz daz sie weich werden. so nim denne scho:en brot vnd ein wenic pfeffers, dristunt als vil ku:emels, mit ezzige vnd mit biere. mal daz zv:o sammen vnd tu:o dar zv:o saffran vnd seige abe daz sode vnd gu:ez dar vf daz gemalne vnd saltz ez zv:o mazzen vnd laz ez erwallen in dem condiment vnd gibz hin.
Man koche grüne Bohnen [gemeint sind hier Dicke Bohnen oder Puffbohnen, lat.: Vicia faba faba, keine "Grünen Bohnen", die man heute kennt, denn diese stammen aus der Neuen Welt], bis daß sie weich werden. So nehme man feines Brot und Pfeffer. Man nehme dreimal soviel Kümmel [wie Pfeffer] mit Essig und mit Bier. Man zerstoße dies zusammen und gebe Safran dazu und presse die Brühe ab und gebe darauf das Gemahlene und salze es reichlich und lasse es in der Würze aufkochen und serviere es.
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