Roman Style Carrots
This recipe is derived from De Re Coquinaria (On the Subject of Cooking). See: Apicius: Cookery and Dining in Imperial Rome. A Bibliography, Critical Review and Translation of the Ancient Book known as Apicius de re Coquinaria, by Joseph Dommers Vehling.
- 4 good sized carrots
- 1 small bunch of mint
- 1 Tbsp of olive oil
- 1/2 tsp of cumin seeds
- 1 of cup water
- 1 Tbsp white wine vinegar
- Salt and pepper
Peel the carrots and slice them into pieces about 4 inches long.
Roughly chop a handful of mint leaves.
Add the oil to a pan and let it warm over a medium heat. Once hot, add the cumin and the mint and cook for a minute or two.
Add the carrots to the pan and stir to coat with the flavoured oil mixture.
Add the vinegar, water and salt to the pan.
Allow the mixture to come to a boil and then reduce the heat and gently simmer the carrots until they’re tender. During this time (around 30-40 minutes) the liquid should reduce to form a glaze that coats the carrots.
When the carrots are cooked to your liking, season with salt and temperature and add some torn fresh mint leaves and serve.