Original: From The Goodman of Paris, pg. 256 "Turnips be hard and ill to cook until they have been in the cold and frost; you cut off the head and tail and other hairs or roots, then scrape and wash them in two or three cauldrons of hot -- very hot -- water, then cook them in hot meat sewe, be it of pig, beef or mutton. Item, in Beauce after cooking them, they cut them up into slices and fry them in a pan and cast spice powder over them." Redaction: 3 turnips 1/2 cup water 2 Tablespoons olive oil 1 teaspoon "spice powder" Store bought turnips are already cleaned and scraped. Slice them thinly. Nuke them in a half cup of water to soften them. Drain. Sprinkle with spice powder. Fry them in olive oil. Goodman lists a recipe for spice powder earlier in the book, 2 teaspoons of ginger, one each of cinnamon, cloves, grains of paradise and sugar. Grains of Paradise is the seed of a plant in the ginger family. It's commercially available and a tad expensive, so I used cardamom with a pinch of pepper. I liked them. They sort of reminded me of a chewy potato chip. My wife didn't care for them, she said they tasted too strong and wondered if multiple boiling would make them more palatable. Serves two as a side dish.