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.

Ingredients:

• 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.

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 becomestoo dry, you may need to add some additional liquid to the pot to keep the vegetables from sticking.