The Stewpot Recipe Gallery

Carotæ and Pastinacæ 
[Carrots and Parsnips in Wine Sauce]
Arwen Southernwood

Skip right to the redaction

Original Recipe

[Parsnips] Another way:

[Apicius 119]
Boil the parsnips hard, put them in a sauce pan and stew with oil, stock, pepper, raisin wine, strain, and bind with roux.

Carotæ and Pastinacæ:

[Apicius 122]
Carrots and parsnips are fried with a wine sauce.



6 carrots
2 parsnips
1/4 cup olive oil
1/2 cup chicken broth OR vegetable broth OR water with 1/4 teaspoon salt added
1/2 teaspoon ground pepper
1/4 cup sweet wine or sherry
rice flour or bread crumbs (optional)

Preparation Steps

Peel and slice carrots and parsnips.  Place in a skillet with remaining ingredients except rice flour.  Cook, stirring occasionally, until carrots and parsnips are done, about 25-30 minutes.  If needed, thicken with rice flour or bread crumbs before serving.

Number of Servings

8 servings.

Serving Size

1/2 cup.

Redaction Notes

The "roux" mentioned in the translation is probably an incorrect translation.  Roux was not used as a thickener in Roman times.  I have suggested the substitution of either rice flour or bread crumbs, but I have found that with this recipe, it is usually not necessary to thicken the sauce at all.  By the time the carrots and parsnips are sufficiently cooked, the liquid has reduced itself to a thick paste that binds itself to the vegetables.  In fact, if the pan becomes too dry, you may need to add some additional liquid to the pot to keep the vegetables from sticking.


  • Vehling, Joseph Dommers (translator).  Apicius:  Cookery and Dining in Imperial Rome.  Dover Publications Inc., New York, 1977.  ISBN 0-486-23563-7.

Date Of Redaction

January, 2002.

Back to the Menu for the Costume Collegium V Buffet

Back to The Stewpot Main Page