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Apios et Porros (Celery and Leeks)
Apios et Porros (Celery and Leeks) is a traditional Ancient Roman recipe for a classic dish of leeks cooked in a honey sauce that are finished in celery stock. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Celery and Leeks (Apios et Porros).
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesVegetable RecipesAncient Roman Recipes
Original Recipe
Aliter ad ventrem: apios virides cum suis radicibus lavabis et siccabis ad solem. deinde albamen et capita porrorum simul elixabis in caccabo novo, ita ut aqua ad tertias deferveat [id est ut ex tribus eminis aquae una remaneat]. postea teres piper, liquamen et aliquantum mellis humore temperabis, et aquam apiorum decoctorum colabis in mortario, et superfundes porris. cum simul ferbuerit, appones, et, si libitum fuerit, apios adicies.
Translation
Another Laxative: Wash green celery stalks, with their roots, and dry in the sun. In a clean saucepan, boil the tender parts and the heads of leeks until the water has reduced to a third of its original volume; that is, of three parts of water only one remains. At this point, grind pepper and blend with stock and runny honey. Strain the boiled celery water into a mortar and pour this over the leeks. When they have cooked together [sufficiently] serve. If desired, add to it the celery.
Modern Redaction
Ingredients:
1 bunch of fresh celery (preferably with roots)
5 leeks
For the Sauce:
1/2 tsp freshly-ground
black pepper
2 tbsp fish sauce
500ml celery stock
1 tbsp runny honey
Method:
Wash the celery thoroughly, drain and cut into pieces. Place in a pan, cover with water and bring to a boil. Reduce to a simmer and cook for 15 minutes then take off the heat and set aside to infuse.
Chop the white parts of the leeks, place in a pan and add water to come level to the tops of the leeks. Bring to a boil, reduce to a simmer and continue cooking until the volume of liquid has reduced to a third of the original volume.
Strain the stock from the celery. Pour 500ml of this into a pan and work in the black pepper, fish sauce and honey. Bring to a boil then pour the leeks into a clean pan and add the wine sauce. Heat this together and serve. (If desired, you can chop the cooked celery stalks and add these as well).
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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