Viking Age Cookbook
Viking Age Library Release #3
1. Vegetable Dishes.
Baked Beets
10 to 12 beets
Wash each beet but DO NOT trim, cut or peel! Wrap each beet in foil and bake at 325 degrees for 3 to 4 hours. Do not increase heat or the beets will dry and burn. The beets will be finished when a knife can penetrate easily. Unwrap and peel before serving.
Glazed Carrots
2 lbs. of carrots
2 Tablespoons of honey
3 to 4 Tablespoons of butter
Scrub carrots then cut in half lengthwise and remove the core. Cut into 1 1/2 in lengths. Put carrots in a single layer in a pan or skillet adding 3 tablespoons of butter, honey and water halfway. Bring to a boil then reduce heat to very low and cover. Simmer until tender. Remove lid and boil off the rest of the liquid. Remove from heat and add 1 tablespoon of butter and shake to coat.
Carrot Casserole
1 Cup of Water
2/3 Cup of pearl barley
1 to 1 1/2 Cups of milk
1 Teaspoon of Sea Salt
2 Tablespoons of honey
1/4 Teaspoon of nutmeg
2 Eggs, beaten
1 Tablespoon of butter
2 to 3 Tablespoons of bread crumbs
Bring water to a boil and add barley. Partially cover and simmer until water is absorbed. Add 1 cup of milk and simmer until absorbed. If the barley is not done add more milk - done but firm with some milk left , cool a little. Preheat oven to 400 degrees. Mix carrots, salt, honey and nutmeg into milk and barley then add eggs. Butter a 1 1/2 quart casserole with half the butter and sprinkle in part of the bread crumbs and then pour in the mixture, topping with the rest of the bread crumbs and dot with the butter. Bake 40 minutes or until top and sides are brown.
Pea Chops
2 Cups of split peas
1 1/2 Cups of water
2 Boiled turnips
2 Boiled carrots
1 Tablespoon of chopped onions
2 to 3 Tablespoons of oil
1/3 Cup of bread crumbs + 1/3 Cup left dry
2/3 Cup of milk
2 Eggs
1/4 teaspoon of white pepper
1/2 teaspoon of sea salt
Soak peas and cook in water until soft and mushy. Add water if needed. Grind or grate turnips and carrots. Fry the onion in oil. Soak the bread crumbs in the milk. Combine all the ingredients adding water if needed. Shape into round patties, about 6 total. Sprinkle with dry breadcrumbs and fry in oil on both sides
Stewed Peas
1 1/2 Cup of dry green peas
5 to 6 Cups of water
1 Tablespoon of raw sugar or honey
1/2 Teaspoon of sea salt (to taste)
1 Tablespoon of butter
Soak peas overnight in water until plump and soft. Drain and discard the water used for soaking. Put the peas in the top of a double boiler or heavy bottomed pan, or use a heat diffuser with about 4 cups of water and Surtur or honey. Bring to a boil , lower the heat to a minimum, cover and slowly simmer for 3 to 3 1/2 hours. Check water hourly, adding if necessary. The stew will be ready when all the peas have broken open. The consistency will be thick like a porridge. Season with salt and butter.
Rutabaga Cubes
1 Medium rutabaga
2 Tablespoons of butter
1/2 Teaspoons of sea salt
2 Tablespoons of honey
1/4 Cup of beef broth
Peel rutabaga and cube (1/2 in) and brown in butter until all sides are brown. Add salt and honey then lower heat. Coat all sides, add broth and cover and cook on very low heat until soft. Add broth if needed.