This works nicely for potlucks and camping as well as feasts as it can be done up ahead of time and keeps very well either in the back of the fridge and tolerates warmer temperatures.

2 to 4 cups cooked chopped root vegetables: such as turnips, parsnips, beets*, celery root, parsley root or carrots either single vegetables or a combination.  I like to roast mine in the oven until tender and slightly browned, but simply boiled until tender and well drained will also work.

* I do recommend golden or white beets. Although red works just fine flavor-wise, you will end up with a red pickle instead of a golden one, which makes the saffron a bit wasted.

Pack vegetables into jars or other storage container.

• 1 cup cider vinegar

• 1/2 cup water

• 1/2 teaspoon caraway seed

• 1/2 teaspoon anise seed

• 1/2 teaspoon mustard seed

• Large pinch of saffron threads

• 1/2 teaspoon salt

• 1/4 teaspoon cracked black pepper

• 1/4 - 1/3  cup of honey

Combine, vinegar, water, spices in saucepan and bring to a boil simmer a few minutes add honey (1/4 cup to start) and adjust to taste.  Pour over vegetables and let marinate for several hours.  Improves with age and will keep for some time if refrigerated.

Ein Buch von guter spise is an early German cookbook from around 1345-1355. It is available in the original German at Thomas Gloning's excellent site or you can access Alia Atlas's English translation at http://cs-people.bu.edu/akatlas/Buch/buch.html

48.      Flavor caraway seeds and anise with pepper and with vinegar and with honey. And make it gold with saffron. And add thereto mustard. In this condiment you may make sulze (pickled or marinated) parsley, and small preserved fruit and vegetables, or beets, which (ever) you want.

English Translation by  Alia Atlas

48. A little sauce

Grind  caraway and anise with pepper, vinegar, and honey, color it yellow with saffron, and add mustard.  In this sauce you can prepare jellied meat with parsley berries and some sauerkraut or turnips, anything you want.

English Translation from  Daz bůch von gůter spise (The Book of Good Food)  A Study, Edition, and English Translation of the Oldest German Cookbook. Melitta Weiss Adamson  Krems 2000

Other recipes from this manuscript

• Apple Fritters
• Cheese and Bacon Pastries
• Colris
• German French Toast

Other vegetable recipes to be served cold or at room temperature.

• German Green Salad
• Lentil Cucumber Salad
• Marinated Mushrooms ala May
• Melon Salad
• Minted Cucumber Salad
• Onions in Sauce

I served this at Kingdome Feast 2013 and it disappeared entirely.

Kingdom Feast Menu

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