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).
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