Sphondylos Elixatos
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Original RecipeSphondylos Elixatos (from Apicius' De Re Coquinaria III,20,5)Aliter: sphondylos elixatos praedurabis, mittes in caccabum oleum liquamen, piper. passo colourabis et obligas. TranslationBoil the parsnips if hard [then] put them in a sauce pan and stew them with oil, stock, pepper, raisin wine, thicken and serve. Ingredients:
8 parsnips, peeled and sliced lengthways (discard the cores if woody) Method:Add the parsnips to a pan, pour the stock, 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. |
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