[Parsnips] Another way:
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:
Carrots and parsnips are fried with a wine sauce.
- 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)
- Peel and slice carrots and parsnips.
- Place in a skillet with remaining ingredients except rice
- 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:
- 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.