The Stewpot Recipe Gallery
Carotæ and Pastinacæ
[Carrots and Parsnips in Wine Sauce]
[Parsnips] Another way:
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:
Carrots and parsnips are fried with a wine sauce.
1/4 cup olive oil
1/2 cup chicken broth OR vegetable broth OR water with 1/4 teaspoon
1/2 teaspoon ground pepper
1/4 cup sweet wine or sherry
rice flour or bread crumbs (optional)
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
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
Vehling, Joseph Dommers (translator). Apicius: Cookery and
Dining in Imperial Rome. Dover Publications Inc., New York, 1977.
Date Of Redaction