In the bustling inn at Southwark, where Geoffrey Chaucer gathered his motley band of pilgrims for their journey to Canterbury, the evening air would have been thick with the aroma of simple, hearty fare—dishes that sustained both body and spirit for the long road ahead. This Medieval Porée, with its humble roots buried deep in winter earth, speaks to the same timeless wisdom that flows through Chaucer’s immortal tales: that the most profound pleasures often spring from the most ordinary sources.
There’s a medieval alchemy in the slow cooking—parsnips and rutabaga surrendering to the knife’s gentle test, their sweetness concentrated by winter’s kiss, much like how Chaucer’s pilgrims reveal their truest selves through the slow unfolding of their tales. The nutmeg, exotic as any spice trader’s treasure, adds warmth that speaks of distant lands and the dreams that drew merchants like Chaucer’s own pilgrim along ancient trade routes.
Finished with grated Gruyère or toasted almonds (or perhaps a scatter of bacon for the more worldly palates), this porée embodies the democratic spirit of Chaucer’s masterpiece—a dish that could grace both peasant and noble tables, changing its character with the seasons and the cook’s imagination. Each spoonful carries the satisfaction of survival through winter’s trials, the comfort of shared meals around flickering fires, and the promise that spring will come again.
Best served warm, with crusty bread and the kind of good company that makes any meal—however simple—feel like a feast worth remembering in verse.
Description
A simple dish from the 12th century kitchen that translates into a sophisticated starter or festive side for today. This porée is a velvety purée of sweet parsnips and subtly bitter rutabaga, made creamy with almond milk and a hint of nutmeg. It celebrates the deep, earthy sweetness that winter frost brings to root vegetables, making it a perfect dish for the festive season.
Ingredients
Instructions
- Prepare the cooking liquid: In a large pot, combine enough water to generously cover the chopped parsnips and rutabaga. Add the bay leaf, thyme sprig, allspice berries, and a generous pinch of salt to the water. Bring the liquid to a boil.
- Cook the vegetables: Add the prepared parsnips and rutabaga to the boiling, aromatic broth. Reduce the heat to a simmer and cook for 25-30 minutes, or until a knife or fork can easily pierce the vegetables. They should be very tender and soft.
- Purée the porée: Carefully drain the cooked vegetables, reserving some of the cooking liquid. Discard the bay leaf, thyme sprig, and allspice berries. Transfer the hot vegetables to a food processor, a blender, or back into the pot if using an immersion blender.
- Blend and season: Add the almond milk and a pinch of grated nutmeg to the vegetables. Blend until the mixture is smooth and has the consistency of a thick purée. If you prefer a thinner, more soup-like consistency, you can add some of the reserved cooking liquid, a little at a time, until you reach your desired thickness.
- Adjust and serve: Season the porée generously with salt and pepper to taste. For a rustic feel, you can serve it in a bowl topped with grated Gruyère cheese or toasted slivered almonds. For a more festive touch, add some crumbled grilled bacon bits. This dish can be served as a sophisticated starter or as a hearty accompaniment to any festive roast.
A Note from The Literary Kitchen
This recipe takes us back in time, reminding us that the simplest foods can have the most enduring stories. This porée is a dish of elegant simplicity, much like the gentle rhythm of ancient times.
If you make your own version, I’d love to see it! Share your creation on Instagram with the hashtag #RitualOfReadingFood and tag @ritual_of_reading. Let’s gather our modern interpretations of these “old vegetables,” each with its own delicious story to tell.
Written by Alexandra Poppy
Writer, reader & curator of The Ritual of Reading
I’m Alexandra, the voice behind The Ritual of Reading. Somewhere between a stack of novels and a half-finished pot of tea, I keep finding traces of the life I want to live—slower, richer, filled with stories. The Ritual of Reading is where I gather what I love: books that linger, places with a past, and rituals that make ordinary days feel a little more meaningful. I write from Paris, where elegant bookshops and old-fashioned cafés offer endless inspiration—and I share it here, hoping it brings a spark to your own days, too.
