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Roman recipes
(Fried carrots)

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.


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


  • 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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