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Sphondylos Elixatos (Boiled Parsnips)
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).
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesVegetable RecipesAncient Roman Recipes
Original Recipe
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.
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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