Aliter caroetas: elixatas concisas in cuminato oleo modico quoques et inferes; cuminatum coliculorum facies
Boil the carrots and chop them in a cumin sauce with a little oil, finish cooking, and serve. Make the cumin sauce as for cabbage. (3.9.3)
(part of an ongoing series in which I share recipes presented at The Lay of El Cid hosted by Barony Bhakail)
This is one of the simplest, quickest, and most delightful side dishes I know. It’s inexpensive and can be on the table from ingredients to completion in under 15 minutes, when making a half recipe for two people.
If you need a recipe to demonstrate the contemporary viability of historical food, please consider this one. It’s nice.
1 lb carrots
½ gallon poaching water
1 Tbs salt
2 Tbs olive oil
1 Tsp cumin
Trim and peel the carrots, leave them whole, watching for woody cores.
Poach in salted water until done.
Drain water, chop coarsely.
Return the carrots to the pan. Add oil, dust with cumin.
Watch the temperature, allow to get evenly coated and begin to blister.
The pan should be slightly brown and orange with toasted, not burnt, bits of cumin and carrot.
Taste for salt, plate.
Grocock, Christopher, and Sally Grainger. Apicius, a Critical Edition with an introduction and English translation by. Devon: Prospect Books, 2006. pp 172-173. Print.