Recipe for
Carotae et pastinacae
(Carrots Sautéed in Peppered Wine Sauce)
By Apicius III, XXI, 122
An accompaniment for any meal, this one is simple to make and will be a favourite.
Original recipe:Carotae frictae oenogaro inferuntar.
Translation:Carrots or parsnips are fried and served with a wine sauce.
Ingredients
- 8 medium carrots
- ½ c. white wine
- ½ c. vegetable stock
- 2 t. olive oil
- ½-1 t. pepper
Preparation
- 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.
