Sphondylos Elixatos (Boiled Parsnips) is a traditional Ancient Roman recipe for a salad of runner beans and chickpeas in a wine and olive oil dressing. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Boiled Parsnips (Sphondylos Elixatos).
Aliter: sphondylos elixatos praedurabis, mittes in caccabum oleum liquamen, piper. passo colourabis et obligas.
Translation
Boil the parsnips if hard [then] put them in a sauce pan and stew them with oil, liquamen, pepper, raisin wine, thicken and serve.
Ingredients:
8 parsnips, peeled and sliced lengthways (discard the cores if woody)
150ml liquamen
60ml passum (sweet raisin wine)
2 tsp olive oil
1/2 tsp black pepper
roux made by combining 1 tbsp butter with 1 tbsp flour to a smooth paste
Method:
Add the parsnips to a pan, pour the liquamen, 200ml water, raisin wine and olive oil over the top. Bring to a boil then reduce to a simmer, cover and cook for about 40 minutes, or until the parsnips are tender.
Add the roux and cook for a further 5 minutes, or until the sauce has thickened. Season with the black pepper and serve.
)
Click on the image, above to submit to Pinterest.