Carotae et pastinacae (Fried Carrots with Peppered Wine Sauce)
Carotae et pastinacae (Fried Carrots with Peppered Wine Sauce) is a traditional Ancient Roman recipe for carrots cooked in a wine and olive oil stock. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Carotae et pastinacae.
Carrots or parsnips are fried and served with a wine sauce
Ingredients:
8 medium carrots
100ml white wine
100ml vegetable stock
30 ml olive oil
pinch of black pepper
Method:
Thinly slice the carrots lengthways. Add the wine, stock and olive oil to a pan and bring to the boil. Add the carrots and season with a few twists of black pepper.
Cook until the carrots are done and the sauce has become thick and syrupy. Tip the contents of a pan onto a plate and serve immediately.
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