Greek Recipes

Greek and Cypriot recipes

Carote and Pastinace (Carrots and Carrots and Parsnips in Wine Sauce) Byzantine Recipe

Original Recipe
[Parsnips] Another way:
[Apicius 119]
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:
[Apicius 122]
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)

Preparation Steps:

  • Peel and slice carrots and parsnips.
  • Place in a skillet with remaining ingredients except rice
  • flour.
  • 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:
8 servings.

Serving Size:
1/2 cup.


  • 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.

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