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Roman recipes
Fried carrots
(Pastinacae)

By Anthimus: On Foods


Yeah, go ahead and click here to buy this book!
Roman Cookery: Ancient Recipes for Modern Kitchens

Modern carrots are different than in Roman times — for one thing, they were white, which is why they are referred to with parsnips in recipes and, they had a more woody center.

AFAIK, this recipe comes from AFAIK, this recipe comes from Grant and was inserted by original site author (have I not said to buy these author's books? Please do so and support them.... Hopefully, will not get a nasty letter about this)...

Original recipe:

Translation: Parsnips and carrots are good when boiled well and mixed in other dishes. They are also diuretic. If the are eaten fried, parboil them first in water.

Ingredients

  • 500g/1 lb carrots
  • Olive oil for frying
  • Sea salt (optional)

Preparation

  • Wash and peel the carrots, cut them into strips and steam gently for 10 minutes.
  • Heat the oil in a frying pan and fry the carrots until they begin to turn brown.
  • Serve hot, sprinkled with salt if you wish.
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