A 14th Century Italian roasted turnip recipe.
LXV Armored turnips. To make armored turnips, put the turnips to cook in the fire (embers) and when they are cooked peel them and cut into thin slices. Take sweet cheese and make thin slices. Between each slice of turnip put one (slice) of cheese and let them melt well together. If you want you can put them with a hot lid above and they will be done, then powder them with sugar and spices.
I boiled and then peeled and sliced turnips. I then layered the slices of turnip and slices of soft farmers cheese. I dusted the dish with a mix of ginger, sugar, grains of paradise and salt. Then placed it in the oven long enough to melt the cheese.
Libro di cucina/ Libro per cuoco (14th/15th c.) (Anonimo Veneziano)
Translated 2003 to January 2005 CE by Helewyse de Birkestad, OL (MKA Louise Smithson) from the transcription of Ludovico Frati (ed.): Libro di cucina del secolo XIV. Livorno 1899 prepared and made available online by Thomas Gloning. Last updated March 28th 2005.