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Welcome to the Celtnet Roman Recipes Page for Carrots with Cumin Sauce

Aliter Caroetas
(Carrots with Cumin Sauce)

Origin: Roman      Period: Traditional

Original Recipe

Aliter Caroetas (from Apicius' De Re Coquinaria III,19,3)

Aliter: caroetas elixatas concisas in cuminato oleo modico coques et inferes. cuminatum colourium facies.

Translation

Another Recipe: Boil the carrots, cut them up, cook in cumin sauce with a little oil, and serve. Make the cumin sauce for shellfish.

Ingredients:

6 carrots, peeled
1 batch Cumin Sauce for Shellfish


Method:

Add the carrots to a pan and cover with lightly-salted water. Bring to a boil, reduce to a simmer and cook for about 15 minutes (or until the carrots are slightly under cooked). Drain, allow to cool until they can be handled then slice into rounds and return to the pot. Add the cumin sauce for shellfish, bring to a simmer and cook for a further 5 minutes. Serve immediately.

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  • Aliter carduos (Artichokes with Herbs)
  • Aliter carduos elixos (Artichokes with Spiced Sauce)
  • Aliter Caroetas (Carrots with Cumin Sauce)
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  • Faseoli virides et cicer (Runner Beans and Chickpeas)
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