A thick, savory paste made from boiled roots and coarse salt, stored in clay jars. A single jar (enough for 2 meals) costs 5 sp and is a staple for peasants and soldiers alike.
Recipe
Boil 3 large turnips, parsnips, or other roots in water until soft, about 30 minutes.
Mash the roots with 1 tablespoon of coarse salt and a splash of the cooking water.
Pack into a jar and let cool
stir in a drizzle of oil if available for extra flavor.