Aliter Sphondylos (Parsnips, Another Way) is a traditional Ancient Roman recipe for an accompaniment of parsnips cooked and served in a white wine and coriander leaf sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Parsnips, Another Way (Aliter Sphondylos).
Aliter: sphondyli elixi ex sale, oleo, mero, coriandro viridi conciso et piper integro.
Translation
Another Way: Boil parsnips with salt, oil, unmixed wine, chopped coriander leaves and whole peppercorns.
Modern Redaction
Ingredients:
4 parsnips, peeled and sliced (core them if they are woody)
250ml water
1/2 tsp sea salt
1 tbsp olive oil
80ml white wine
1/2 bunch coriander leaves, chopped
1 tsp black peppercorns
extra-virgin olive oil, to garnish
Method:
Combine the water, salt, olive oil, wine an black peppercorns in a pan. Add the parsnips and bring to a simmer. Cover and simmer gently for about 12 minutes, or until the parsnips are tender (about half way through the cooking time stir in the coriander leaves).
When the parsnips are tender, turn into a serving bowl, drizzle a little olive oil over the top and serve.
)
Click on the image, above to submit to Pinterest.