Aliter Sphondylos IV (Parsnips, Another Way) is a traditional Ancient Roman recipe for an accompaniment of parboiled parsnips finished in an olive oil, stock and caroenum 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 IV).
Aliter: sphondylos elixatos praedurabis, mittes in caccabum oleum, liquamen, piper. passum colorabis et obligas.
Translation
Another Way: Take parboiled parsnips and stew in olive oil, stock and pepper. Colour them [with a little caroenum], thicken [with starch and serve].
Modern Redaction
Ingredients:
6 parsnips, peeled and sliced lengthways
2 tbsp olive oil
360ml parsnip stock
1 tbsp liquamen
1/2 tsp black pepper
60ml caroenum
1 tbsp cornflour whisked to a slurry in 3 tbsp water (wheat starch would have been used in Roman times)
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 8 minutes, or until barely tender. Once done, drain the parsnips and reserve the stock.
Combine the olive oil, parsnip stock, liquamen, black pepper and caroenum in a pan. Bring to a boil then add the parsnips. Cover and cook for about 3 minutes, or until the parsnips are completely tender. Whisk in the cornflour slurry and cook until the sauce has thickened.
)
Click on the image, above to submit to Pinterest.