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Roman recipes
Carrots Sautéed in Peppered Wine Sauce

By Apicius xxxxx

An accompaniment for any meal

Original recipe:



  • 8 medium carrots
  • White wine
  • Vegetable stock
  • Olive oil
  • Pepper


  • Thinly slice carrots lengthwise and sauté them in a mixture of the wine, stock, olive oil and pepper until done.
  • Serve the carrots with the sauce they were cooked in.
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