Roasted Root Vegetables – Collegium Lunch Tavern (Modern Companion Dish)

 Roasted Root Vegetables – Collegium Lunch Tavern (Modern Companion Dish)

This colorful medley of roasted root vegetables was served during the 2016 Collegium Lunch Fundraiser Tavern as a hearty, comforting, and universally appealing side. Though roasting vegetables is such a basic and ubiquitous method that it rarely appears in medieval cookbooks, the approach is still entirely appropriate to the time period. Modern seasoning and technique were used for this version to maximize flavor and practicality for event service.

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Modern Recipe

Ingredients:

• 1 butternut squash, peeled, seeded, and chopped

• 1 sweet potato, peeled and chopped

• 2 Yukon Gold potatoes, chopped

• 1 bunch beets, tops trimmed and scrubbed

• 2 large parsnips, peeled and chopped

• 1 yellow onion, peeled and cut into wedges

• 1 head garlic, cloves peeled

• 2 tbsp olive oil

• 1–2 tsp herbs de Provence (or rosemary/thyme mix)

• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F.

2. Cut all vegetables into uniform 1-inch chunks.

3. Toss with olive oil, herbs, salt, and pepper.

4. Spread on baking sheets in a single layer.

5. Roast for 40–50 minutes, turning once or twice, until edges brown and vegetables are tender.

6. Serve warm or at room temperature.

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A Note on Roasting in Period Context

While explicit “roasted vegetable” recipes are rare in surviving medieval cookbooks, roasting over coals or in ashes was a common and practical technique—especially for onions, garlic, or root vegetables. One of the closest documented parallels comes from the Libro della Cucina (14th century), in a recipe for roasted onion salad:

“Take onions; cook them in the embers, then peel them and cut them across in longish, thin slices; add a little vinegar, salt, oil, and spices, and serve.”
— De la insaleggiata di cipolle, Libro della Cucina del secolo XIV, Zambrini ed., Bologna 1863 (as translated in The Medieval Kitchen)

This recipe illustrates that the concept of roasting root vegetables, then dressing or seasoning them, would not have been unfamiliar in period. Our modern roasted medley draws on this tradition while remaining flexible and familiar for modern feast-goers.

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Served With (Collegium Lunch Tavern Menu)

– Pork Pie with Mustard
– Cold Roast Chicken with Garlic, Sage, or Must Sauce
– Cold Lentil Salad
– Roasted Root Vegetables (this dish)
– Pickles & Olives
– Fresh Fruit (Apples, Grapes, Oranges)
– French Bread & Cheese
– Water & Soda

You can view the full feast overview and menu notes here.

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Cold Lentil Salad – Collegium Lunch Tavern (Modern Companion Dish)

 Cold Lentil Salad – Collegium Lunch Tavern (Modern Companion Dish)

While not a period recipe, this cold lentil salad offered a refreshing, protein-rich vegetarian option during the 2016 Collegium Lunch Fundraiser Tavern. It was designed for make-ahead convenience and offered a contrasting texture and temperature alongside rich pies, chicken, and roasted vegetables. At the time, I did not yet have a copy of Scappi’s Opera—otherwise I might have chosen a warm lentil pottage instead! Still, this dish worked beautifully for service and gave guests a bright, fresh contrast to heavier fare. offered a refreshing, protein-rich vegetarian option during the 2016 Collegium Lunch Fundraiser Tavern. It was designed for make-ahead convenience and offered a contrasting texture and temperature alongside rich pies, chicken, and roasted vegetables.

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Served With (Collegium Lunch Tavern Menu)

This dish was served as part of the full Collegium Lunch Tavern spread. It paired well with both the rich meats and simpler side offerings:

– Pork Pie with Mustard
– Cold Roast Chicken with Garlic, Sage, or Must Sauce
– Cold Lentil Salad (this dish)
– Roasted Root Vegetables
– Pickles & Olives
– Fresh Fruit (Apples, Grapes, Oranges)
– French Bread & Cheese
– Water & Soda

You can view the full feast overview and menu notes here.

Modern Recipe

Ingredients:

• 1 cup red lentils, uncooked

• 1 tbsp olive oil

• 2 tbsp freshly squeezed lemon juice

• 1 clove garlic, minced

• 2 tbsp red wine vinegar

• 2 green onions, chopped

• 2 tbsp parsley, chopped

• ¼ small red onion, chopped

• 1 carrot, chopped

• Salt and pepper to taste

Instructions:

1. Add enough water to fully cover lentils in a deep pot and cook, covered, over medium-high heat until just tender. Drain and rinse with cold water.

2. In a small mixing bowl, whisk together olive oil, lemon juice, garlic, and vinegar.

3. In a medium bowl, combine cooked lentils with green onions, parsley, red onion, and carrot.

4. Drizzle dressing over lentils and toss gently. Season to taste with salt and pepper.

5. Chill overnight and serve with crumbled feta if desired. This salad holds well for dayboard use, requires no on-site cooking, and scales easily for larger crowds—making it a reliable option for SCA tavern or lunch service.

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Lentils in Period Context

Lentils were widely known and consumed throughout medieval Europe, especially in Italian and Mediterranean cuisines. They appeared in fast-day pottages, monastic kitchens, and household recipes alike. While cold lentil salads like this aren’t documented in surviving English or French manuscripts, the ingredients—lemon, vinegar, herbs, lentils—are all within period reach. It’s a respectful modern interpretation that pairs well with heavier dishes and stands on its own for vegetarian and fasting menus.

Looking for a Period Option?

For those wanting a pre-1600 version of a lentil dish, try Per far minestra di lenti secche (To Make a Pottage of Dried Lentils), a recipe from 16th-century Italy. This version uses lentils, oil, salt, and seasonal aromatics to create a warm, hearty side suitable for meatless menus or fasting days.

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Cold Roast Chicken with Sauce Options – Collegium Lunch Tavern (2016)

 Cold Roast Chicken with Sauce Options – Collegium Lunch Tavern (2016)

As part of the 2016 Collegium Lunch Fundraiser Tavern, this cold roast chicken dish provided a reliable, prep-ahead protein that paired beautifully with multiple historical sauce options. It was designed for efficient service, minimal equipment, and flexible flavor pairings for a large crowd.

While the chicken itself was seasoned simply with salt, pepper, olive oil, and garlic and roasted at 350°F, the real variety came from the sauces served alongside it. Each guest could choose from three distinct historical condiments—each with unique flavor profiles suited to different palates.

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Chicken Preparation (Basic)

• Chicken seasoned with salt, pepper, garlic, and olive oil

• Roasted at 350°F until cooked through

• Served cold, sliced, or whole depending on setting

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White Garlic Sauce

A rich, nut-based sauce using almonds, broth, and breadcrumbs.

Ingredients:

• 2–3 garlic cloves, crushed

• ½ cup slivered almonds

• 2 tbsp breadcrumbs

• 1–2 cups chicken broth

Instructions: Combine all ingredients in a blender or food processor and grind until smooth. Strain through a sieve for better texture. Serve cold.

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Cold Sage Sauce

Herb-forward and lightly spiced, this green sauce offers an earthier option.

Ingredients:

• 1 cup fresh parsley

• 1 cup fresh sage

• 1 cup hot chicken broth or bouillon

• ¼ cup white wine vinegar

• 2 hard-boiled egg yolks (optional; omit for simpler version)

• ½ tsp salt

• ½ tsp ginger

• ¼ tsp grains of paradise or cinnamon

• 2 slices white bread, crusts removed

Instructions: Blend parsley and sage with hot broth. Separately mash egg yolks with vinegar and combine. Add spices and slowly incorporate bread until desired thickness. Serve cool.

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Must Sauce

A sweet-tart grape-based sauce with warming spices.

Ingredients:

• 1 cup grape juice concentrate

• ¼ to ½ cup water

• ½–1 tsp cinnamon

• ¼ tsp ginger

• 1 egg, beaten

• 1 tbsp honey

• ½ tsp grains of paradise

Instructions: Heat juice and water, add spices, and bring to a simmer. Temper in egg, then stir to thicken. Add honey and simmer gently. Serve chilled.

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Historical Notes

While the exact manuscript sources for these sauces are unclear, they reflect ingredients and methods consistent with late medieval and early modern English cookery. Almond-thickened garlic sauces, herb purées with vinegar, and spiced must-based condiments appear in sources such as The Forme of Cury, A Book of Cookrye (1591), and similar compilations.

Serving Notes

Each sauce was prepared the day before the event and held well overnight in sealed containers. Guests appreciated the variety and the ability to customize their plates. These sauces can also be paired with pork, veal, or vegetables depending on the setting.

Pork Pie with Mustard – William Rabisha (1682)

Pork Pie with Mustard – William Rabisha (1682)

This hearty, spice-layered pork pie was served at the Collegium Lunch Fundraiser Tavern in 2016 as the primary meat offering. Designed for easy transport, room-temperature service, and strong period flavor, this pie drew inspiration from The Whole Body of Cookery Dissected by William Rabisha (1682). Though technically outside the pre-1600 SCA period, Rabisha’s work reflects culinary techniques and seasonings in use during the Elizabethan and early Stuart period—and is commonly used by feast cooks for "late period" interpretations.

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Original Recipe (Historical Source)

“Take a Loin of Pork and bone it, and cut thereof into thin collops beaten with the clever... season your Pork with pepper, salt, and minces sage... season your Veal with cloves, mace, nutmeg and minced Thyme... then a laying of pork... and then a laying of your veal... so continue... beat it well into a body, put it in your coffin... bake it: when it is cold, fill it with clarified butter.”
— William Rabisha, The Whole Body of Cookery Dissected (1682)

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Modern Interpretation

Yields one 9-inch double crust pie

Ingredients:

• 1 lb pork loin, boned and trimmed of fat

• 2 egg yolks

• 1/8 tsp pepper

• 1/2 tsp salt (divided)

• 1/4 tsp sage

• 1/4 tsp thyme

• 1/8 tsp mace

• 1/4 tsp nutmeg

• 1/8 tsp ground cloves

• 3 tbsp butter, diced

• 2 pie shells (top and bottom crusts)

Instructions:

1. Slice the pork as thinly as possible.

2. Mix half the pork with pepper, sage, thyme, 1 egg yolk, and 1/4 tsp salt.

3. Mix the remaining pork with mace, nutmeg, cloves, 1 egg yolk, and 1/4 tsp salt.

4. Layer seasoned pork into the pie shell, alternating between the two mixtures.

5. Dot each layer with butter.

6. Seal the pie with the top crust, crimp edges, and vent.

7. Bake at 450°F for 20 minutes, then reduce heat to 350°F and bake an additional 25 minutes.

8. Serve warm, at room temperature, or chilled. Do not refrigerate if you’re aiming for period presentation.

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Serving & Sauce Notes

This pork pie was served with mustard—a classic pairing in both period and modern service. Choose stone-ground, whole grain, or period-inspired must sauces. A sweet-and-sharp balance pairs beautifully with the warm spices in the pie.

For historical flair, explore “To Make Mustard Divers Ways”, which includes several period options, including preparations with vinegar, ale, and spices. These make excellent accompaniments to late-period pies or tavern fare. This pork pie was served with mustard—a classic pairing in both period and modern service. Choose stone-ground, whole grain, or period-inspired must sauces. A sweet-and-sharp balance pairs beautifully with the warm spices in the pie.

Vegetarian Alternative – Fridayes Pye (c. 1615)
If you’re feeding a mixed crowd or observing a meatless Friday, consider pairing the pork pie with a vegetable-based option. A Fridayes Pye, also attributed to early 17th-century English sources, uses greens or beets, apples, currants, and ginger for a sweet-savory blend that bakes beautifully in a single crust. It offers a flexible meat-free addition for dayboards or taverns.

Need a Meat-Free Pastry?
For vegetarian pies like A Fridayes Pye, try a butter-based or vegan crust suitable for Lent or no-flesh days. See below for options.

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Bonus Recipe: Vegetarian & Vegan Pie Crust Options

Ovo-Lacto Vegetarian Crust:

• 2 ½ cups flour

• ½ tsp salt

• ½ cup cold butter, diced

• ¼–½ cup cold water

• Optional: 1 tsp vinegar or orange flower water

Cut butter into flour and salt, add water gradually, and chill before rolling. Suitable for both savory and sweet pies.

Vegan-Friendly Crust (Modern Adaptation):

• 2 ½ cups flour

• ½ tsp salt

• ½ cup refined coconut oil or vegan butter substitute (cold)

• ¼–½ cup ice water

Mix as above. This crust mimics period fasting-day pastes while meeting modern dietary needs.

Historical Note: While vegan diets weren’t defined in period, oil-based crusts were used during Lent and no-flesh days. These adaptations maintain historical intent with modern clarity.

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Historical and SCA Notes

While Rabisha’s work dates to 1682—technically post-period for SCA documentation—it captures pre-Civil War culinary practices, including layering meats, seasoning with spice blends, and enclosing pies in coffins for preservation. Many cooks use Rabisha’s recipes when looking for transitional or late-period English fare that bridges into the 17th century.

Looking for a fully period alternative?

Pork pies of similar construction appear earlier, notably in A Book of Cookrye (1591), which includes a Gammon of Bacon recipe using layered pork or bacon, spices, and pastry coffins. This version is solidly within SCA period and makes an excellent substitute if documentation is a concern.