Carotae et pastinacae
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Original RecipeCarotae et pastinacae (from Apicius' De Re Coquinaria)Caroetae frictae oenogaro inferuntur. TranslationCarrots or parsnips are fried and served with a wine sauce Ingredients:8 medium carrots100ml white wine 100 ml vegetable stock 30 ml olive oil pinch of black pepper Method:Thinly slice the carrots lengthways. Add the wine, stock and olive oil to a pan and bring to the boil. Add the carrots and season with a few twists of black pepper. Cook until the carrots are done and the sauce has become thick and syrupy. Tip the contents of a pan onto a plate and serve immediately. |
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Other recipes with carrots and white wine as primary ingredients: Kykeon Caroetae frictae Pears with Cinnamon and Wine Slete Soppes Pullus Vardanus Llysiau Pob Carotae et pastinacae Carrot Puree Timbales Franconia Root Vegetables Tybaris Aliter pisam sive fabam Chorba Patina de Sabuco Savoury Beancakes Connynges in Clere Broth Roast Chicken with Mastic Sauce Creole Mustard Vegetable Cassoulet Lamb Chops with Pepper Sauce Clarrey Syllabub Moroccan Chickpea Soup Patina solearum Minutal marinum Mulsum In porcello lactante Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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