Pastinacae (Parsnips)


Boil the parsnips in salt water. Season with oil, chopped green coriander, and whole pepper.

Aliter (Otherwise – another parsnip recipe)
Prepare boiled parsnips with the following sauce: Celery seed, rue*, honey, ground pepper. Mix with raisin wine, stock, and a little oil.
Bind with roux. (This is pretty vague to me, so I hope someone will provide a good description of what this involves.)
Sprinkle with pepper and serve.

* Rue was considered by the ancients to be an antidote to poison. It was very common in Roman cooking. The leaves are bitter, so you may want to use it in small quantities. Both leaves and berries are common in Ethiopian cooking today.

Fact and Fiction by Carol Ashby