Armored Turnips (Rape Armate)

This dish was served at the Masque of Courtly Love VIII: Venetian Intrigue, in 2005.

Mix the sugar with the spices and set aside. Peel the turnips and cut them into slices and place in a pot with salted water and bring to a boil. Boil for 15-30 minutes or until almost tender (cook like you would potatoes) they will finish cooking in the oven. Drain the turnips and place a layer on the bottom of a greased 8-inch pan. Place slices of the cheese over the turnips and generously sprinkle the sugar mixture over that. Continue to layer in this manner until you run out of stuff, end with a layer of cheese. Pour melted butter over the top, or you can add it a little at a time between the layers. Place the pan in a 375° F oven and bake for 30-35 minutes, until top is browned. If you are serving it with meats it is best to serve it warm, Ms. Willan suggests that it can also be unmolded when chilled and served cold as a dessert.

We used Martino’s recipe for Turnip Cakes taken directly out of Anne Willan’s “Great Cooks and Their Recipes”, p. 32.



Freezes well.

2 lbs. large white turnips

½ cup sugar

2 t ground cinnamon

1 t pepper

½ t ground mace

½ t ground cloves

1 ¼ lb. Soft cheese (Mozzerella or Farmer would also work)

1/4 cup melted butter