FOR THE MAIN DISH
3/4 cup water
1 tbsp olive or vegetable oil
2 tbsp fresh squeezed lemon juice
1 tbsp sugar or to taste
1/2 tsp salt
3 medium carrots, cut into 1/4 thick
1 .slices, about 1 1/2 cups
1 large celeriac, peeled, cut
1 .cross-wise into 3/8 slices
1 .and each slice cut into
1 .quarters
THICKENER FOR THE SAUCE
OPTIONAL
1 tbsp potato starch 2 tb cold water
Directions
In a medium saucepan, combine the 3/4 cup water, oil, lemon juice,
sugar and salt. Bring to a boil over high heat. Stir in the carrots.
Cover the pan and lower the heat. Simmer the carrots for 3 minutes.
Then gently stir in the celeriac so that all the pieces are coated
with the sauce. Cover the pan and simmer the vegetables together for
about 10-12 minutes longer, or until they are just tender. If a
thicker sauce is desired, combine the potato starch and cold water
until well combined and stir the paste into the hot sauce. Continue
to heat and stir the vegetables until the sauce thickens and simmers.
Remove from the heat, serve hot, at room temperature or chilled.
Servings: 4 -6servings
Apio Recipe brought to you by Recipe Ideas
Categories: Beverage; Fruit; Main Dish; Sauce; Sauce And Dip
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions way back into history, in truth as far back as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, generally, these old recipes were just simple hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe discovered, according to academics are some ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. As we move into The time of the romans 25BC a roman called Apicius compiled a collection of scripts which described recipes cooked by his fellow Romans. In his publication, he describes how the meals were separated into hors d`oeuvres, main meal and afters, something we still use today. Aspicius informs us how the early Romans were skilled in the use of a good variety of aromatic flavours, including a few that are still present in modern kitchens such as thyme, mint and parsley. Closer to modern times, there were two books published in the fourteenth century - a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these books have no connection with the curry that is familiar to us all today, but instead recipes for the types of food on the menues of the upper classes of that time. Later, in the 15th century, knights returning from the crusades brought back many new foods and spices from the holy land, including spices like coriander, parsley, and rosemary. These new spices and herbs caused an explosion in manuscripts on food, most of which are now in private libraries. Like it or not, the introduction of TV brings us celebrity TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Apio recipe.
