Abbey Cooks Entertain: 220 recipes inspired by Downton Abbey, Seasons 1 - 5 by Pamela Foster

Author:Pamela Foster [Foster, Pamela]
Language: eng
Format: azw3
Publisher: Pamela Powered Inc.
Published: 2015-01-08T16:00:00+00:00

Vegetables

Edwardians had a love/hate relationship with vegetables. They loved to grow them in their gardens, but were suspicious of their benefits as a food source. Outside of Ireland, potatoes were not even considered suitable to eat until the Victorian era.

The general rule of thumb was that “vegetables should be seen and not heard.”

Creamed Carrots

Mrs. Beeton, the legendary Victorian cookbook diva, was rumoured to have advised that “you should cook carrots no less than 90 minutes.” At your Abbey you may wish to concede to our modern tastes and cook the carrots only until easily pierced by a fork.

As with many dishes presented in this chapter creamed carrots appeared on the Titanic, served to the aristocracy in first class.

Makes 4 servings

∙ 6 medium carrots, julienned or sliced on the diagonal, if you prefer

∙ 1 cinnamon stick

∙ 1 tbsp. (15 ml) butter

∙ ½ tsp. (2 ml) salt

∙ ½ tsp. (2 ml) ground cinnamon

∙ ¼ tsp. (1 ml) ground nutmeg

∙ Pinch pepper

∙ 1 tsp. (5 ml) lemon juice

∙ 1⁄3 cup (75 ml) non-fat plain yoghurt

∙ 2 tbsp. (30 ml) finely chopped fresh chives (optional)

1. Place carrots in medium pan with enough water to cover, add the cinnamon stick and bring to a boil, then reduce the heat to maintain the boil and cook for 6–8 minutes or until carrots are fork-tender.

2. Drain, remove cinnamon stick, and return the carrots to pan. Add butter, salt, ground cinnamon, nutmeg, and pepper and mix well. Add the yoghurt and then lemon juice; boil for 1 minute. Adjust seasoning if necessary. Turn into shallow serving bowl and sprinkle with chives before serving.

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