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Sphondyli Fricti (Fried Parsnips)
Sphondyli Fricti (Fried Parsnips) is a traditional Ancient Roman recipe for an accompaniment of fried parsnips that are served in a wine sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Fried Parsnips (Sphondyli Fricti).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Vegetable RecipesAncient Roman Recipes
Original Recipe
Sphondyli fricti ex oenogaro simplici.
Translation
Parsnips, fried [and served] in a plain wine sauce.
Modern Redaction
Ingredients:
4 parsnips, peeled and pared into thin strips
100ml dry white wine
100ml
vegetable stock (or parsnip stock)
2 tbsp fish sauce
1 tbsp olive oil or butter
60ml olive oil, for frying
Method:
Heat the olive oil in a pan, add the parsnip strips and stir fry for about 15 minutes, or until cooked through and golden. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
Combine the wine, vegetable stock and fish sauce in a pan. Bring to a boil then add the parsnips. Reduce to a simmer, add the olive oil or butter and cook for about 5 minutes. Turn into a bowl and serve.
Find more recipes from Apicius' De Re Coquinaria, part of this site's Ancient Roman recipes collection.
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