Aliter Sphondylos II (Parsnips, Another Way) is a traditional Ancient Roman recipe for an accompaniment of boiled parsnips served in a celery seed and passum sauce thickened with starch. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Parsnips, Another Way (Aliter Sphondylos II).
Aliter: sphondylos elixos perfundes amulato infra scripto: apii semen, rutam, mel, piper teres, passum, liquamen et oleum modice. amulo obligas, piper asparges et inferes.
Translation
Another Way: Coat boiled parsnips with a thick sauce made from: celery seed, rue, honey, pepper, passum, stock and a little olive oil. Thicken with starch, season with pepper and serve.
Modern Redaction
Ingredients:
4 parsnips, peeled and sliced (core them if they are woody)
1 tsp celery seeds
pinch of rue (or rosemary)
1/2 tsp freshly-ground black pepper
1 tsp honey
60ml white wine
250ml vegetable stock
2 tsp olive oil
1 tbsp cornflour whisked to a slurry in 3 tbsp water (wheat starch would have been used in Roman times)
freshly-ground black pepper, to garnish
Method:
Add the parsnips to a pan, cover with water, bring to a boil then reduce to a simmer, cover the pan and cook for about 10 minutes, or until tender.
In the meantime, grind together the celery seeds, rue (or rosemary) and black pepper in a mortar. Work in the honey then add the white wine to moisten. Turn into a pan and whisk with the vegetable stock and olive oil. Bring to a simmer and cook for 10 minutes. Whisk in the cornflour slurry and return to a simmer. Cook until thickened.
Drain the parsnips, turn into a serving bowl then pour over the sauce. Toss lightly to combine and serve.
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