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Aliter holus molle (Celery Purée)

Aliter holus molle (Celery Purée) is a traditional Ancient Roman recipe for a dish of boiled celery served drizzled with a spiced dressing. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Celery Purée (Aliter holus molle).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Spice RecipesVegetable RecipesAncient Roman Recipes


Original Recipe


Aliter holus molle (from Apicius' De Re Coquinaria III,15,2)


Aliter holus molle: apium coques ex aqua nitrata, exprimes et concides minutatim. in mortario teres piper, ligusticum, origanum, cepam, vinum, liquamen et oleum. coques in pultario, et sic apium commisces.

Translation


Another vegetable purée: Cook celery in water with natron, squeeze out the excess liquid and finely chop. In a mortar, grind pepper, lovage, oregano, onion, wine, liquamen and oil. Cook in a porridge pot and mix with the celery.

Note:Natron is a naturally-occurring mix of baking soda and other salts that was used to embalm mummies in Egypt. It also has the properties that it both helps to tenderize meat and vegetables and it aids in the prevention of vegetables from discolouring, a very important factor in Roman cookery.

Method:

Separate the celery stalks, add to a large pan and cover with water. Add the baking soda and bring to a boil then reduce to a simmer and cook for about 15 minutes, or until just tender. Drain and allow to cool then chop very finely before pulping with a large pestle and mortar (or pass through a sieve or through a vegetable grinder).

Meanwhile, pound the lovage seeds to a powder and combine with the minced onion and oregano. Transfer to a small pan, along with the wine, fish sauce and olive oil. Mix to combine then bring to a boil. Reduce to a simmer and continue to cook for about 5 minutes, or until the onions are done. Add the celery paste, mix to combine then allow to heat through and serve.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.