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Parsnip Fries and Wine Sauce: An Ancient Roman Recipe

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The cuisine of ancient Rome is a fascinating window into the daily lives and tastes of one of history’s most powerful civilizations. Romans were known for their resourceful use of ingredients, bold flavors, and innovative cooking techniques. Among their culinary creations was a love of fried vegetables, a tradition that continues to inspire modern cooks.

Today, we’re diving into a recipe for parsnip fries paired with a rich wine sauce, adapted from Apicius de Re Coquinaria, the famed Roman cookbook. These crispy, golden fries and their savory dipping sauce offer a taste of the bustling Roman world, from the grandeur of aristocratic feasts to the humble thermopolia, or ancient fast-food stalls.

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Apicius & De Re Coquinaria

Apicius de Re Coquinaria is one of the oldest surviving cookbooks, attributed to a Roman gourmet named Marcus Gavius Apicius. Compiled in the late 4th or early 5th century CE, the text contains a collection of recipes showcasing the sophisticated palate of the Roman elite.

This recipe for fried parsnips, seasoned with salt and cumin, reflects the Roman penchant for simple yet flavorful dishes. Accompanied by oenogarum, a sauce made with reduced red wine and garum (a fermented fish sauce), the dish embodies the balance of savory and tangy flavors that Romans cherished.

Roman Fast Food Stalls: Thermopolia

While Roman nobles enjoyed lavish banquets, everyday citizens relied on thermopolia for their meals. These ancient fast-food stalls lined the streets of Roman cities, serving hot, ready-to-eat dishes to those who couldn’t cook at home.

Thermopolia offered a variety of foods, including stews, bread, and fried vegetables like parsnips. Equipped with large, terracotta pots (dolia) embedded in countertops, these establishments were the ancient equivalent of today’s quick-service restaurants. Parsnip fries, paired with a flavorful sauce, would have been a convenient and satisfying snack for busy Romans on the go.

Romans’ Love of Fried Vegetables

Romans adored fried vegetables for their texture and versatility. From turnips to parsnips, frying enhanced the natural sweetness of root vegetables while creating a crispy, golden crust. Frying was also a practical way to preserve vegetables, allowing them to remain edible for longer periods.

Seasoning was key to Roman cooking, and cooks often used exotic spices, herbs, and garum to elevate simple dishes. Parsnips seasoned with cumin and paired with oenogarum were a prime example of how Romans transformed humble ingredients into culinary delights.

Recipe: Parsnip Fries with Oenogarum

Parsnip Fries & Wine Sauce

Parsnip Fries with Oenogarum is a crispy, savory snack inspired by the cuisine of ancient Rome. Made by frying parsnips in olive oil, seasoning them with salt and cumin, and serving them alongside a tangy wine sauce, this dish captures the bold flavors and resourceful techniques of Roman cooking.
Prep Time 15 minutes
Cook Time 20 minutes

Ingredients
  

For the Fries:

  • 3-4 parsnips peeled and cut into fry shapes
  • Olive oil for frying
  • 1/2 tsp salt
  • 1/2 tsp ground cumin

For the Oenogarum (Wine Sauce):

  • 1 cup red wine
  • 1 tbsp garum or substitute with fish sauce
  • 1/4 tsp ground black pepper
  • 1 tsp flour for thickening

Instructions
 

Prepare the Parsnip Fries:

  • Heat olive oil in a deep skillet over medium heat.
  • Fry the parsnip pieces in batches, ensuring they don’t overcrowd the pan. Fry until golden brown and crispy, about 4-5 minutes per batch.
  • Drain on paper towels and season immediately with salt and ground cumin.

Make the Oenogarum:

  • In a small saucepan, combine red wine, garum, and black pepper.
  • Bring the mixture to a gentle simmer over low heat.
  • Slowly whisk in the flour to thicken the sauce. Stir continuously to avoid lumps.
  • Reduce until the sauce coats the back of a spoon, then remove from heat.

Serve:

  • Arrange the crispy parsnip fries on a platter and serve with the warm oenogarum for dipping.

Notes

  • Garum Substitute: If garum isn’t available, fish sauce makes an excellent substitute, providing the same umami depth the Romans loved.
 
  • Parsnip Prep: Slice the parsnips into uniform sizes to ensure even frying. Smaller fries will be crispier, while thicker cuts will remain tender inside.
 
  • Thickening the Sauce: When adding flour to the oenogarum, whisk continuously to avoid lumps and achieve a smooth consistency.