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Recipe for
Carotae et pastinacae
(Carrots Sautéed in Peppered Wine Sauce)

By Apicius III, XXI, 122

An accompaniment for any meal, this one is simple to make and will be a favourite.

Original recipe:Carotae frictae oenogaro inferuntar.

Translation:Carrots or parsnips are fried and served with a wine sauce.


  • 8 medium carrots
  • ½ c. white wine
  • ½ c. vegetable stock
  • 2 t. olive oil
  • ½-1 t. pepper


  • Thinly slice carrots lengthwise and sauté them in a mixture of the wine, stock, olive oil and pepper until done.
  • Serve the carrots with the sauce they were cooked in.
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