Apicius 122

 

Carotae frictae

Oenogaro inferuntur.

 

Fried carrots

Serve with oenogarum.

This is by far the shortest recipe from Apicius cookbook. And yet exceedingly worthwile.
Take carrots, clean and dice them. Cook them till about half done. Drain and mix with some flour when cooled down. If you want to add some extra flavour, combine the flour with ground pepper and coriander-seed.
Fry them in hot olive-oil until lightly browned. Sprinkle with oenogarum and serve.

Oenogarum is made by mixing white wine with just enough garumº to make the sauce sufficiently salty, without losing it's freshness.