Name: Carrots or Parsnips in a Cumin Honey Glaze
Cuisine: Italy
Ingredients: 2 tbsp olive oil; 250 g peeled carrots or parsnips or a mixture of both; generous freshly ground black pepper; 1–2 tbsp fish sauce; 2 tsp cumin seed (roasted and ground); 1 level dessert spoon honey; 1 tbsp sweet wine

Preparation info

Difficulty
Easy

Appears in

Cooking Apicius

By Sally Grainger

Published 2006

About

Carrots in the Roman world were an early, primitive form that were pale yellow or purple and quite thin and coarse compared to the juicy orange varieties we know today. Vegetable growers and seed catalogues now offer these specialist carrots and it may be possible to obtain them. If they are unavailable, modern varieties will work just as well.