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Polypodium (Polypody Root Sauce)
Polypodium (Polypody Root Sauce) is a traditional Ancient Roman recipe for a sauce of polypody fern roots that are boiled, grated, and made into a sauce with black pepper, cumin, fish sauce and stock. Polypody root is a mild laxative and this sauce was prized by the Romans for that property. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Polypody Root Sauce (Polypodium).
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Serves:
4
Rating: 
Tags : Wild FoodSauce RecipesSpice RecipesVegetable RecipesAncient Roman Recipes
Original Recipe
Similiter: polypodium in tepidam mittes. ubi mollierit, rades, et minutum cum pipere et cumino trito in patinam ferventem mittes et uteris.
Translation
A Similar Dish: Parboil polypody fern roots and when tender grate it and season with ground pepper and cumin. Arrange in a pan, finish on the fire and serve.
Modern Redaction
Ingredients:
200g
polypody fern roots, cut into 3cm lengths
1 tsp freshly-ground
black pepper
1/2 tsp
ground cumin
2 tbsp fish sauce
300ml stock (use stock corresponding to the dish the sauce is to be served with: fish with seafood, beef, game, lamb etc)
Method:
Scrape and scrub the polypody roots then soak in several changes of water. Drain, place in a pan and cover with plenty of water. Bring to a boil, cover and cook for about 30 minutes, or until the roots are tender. Drain and cool in a bowl of water then grate the roots.
Combine the fish sauce and stock in a pan. Bring to a simmer then whisk in the cumin, black pepper and grated polypody root. Bring the mixture to a boil, reduce to a simmer then cook for about 15 minutes, or until thickened. Serve as a a sauce to accompany fish, meat or vegetables
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.
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