BAR Test Kitchen: Parsnips: Back to Roman Roots

Home > Magazines > BAR > November/December 2019

Parsnips are an underappreciated vegetable in the U.S. Depending on where you are, they can be difficult to track down, and many Americans have only a vague notion of what a parsnip actually is. In my opinion, though, they are delicious and well worth the hunt.

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Endnotes

1. Patrick Faas, Around the Roman Table: Food and Feasting in Ancient Rome (Chicago: University of Chicago Press, 1994), p. 20.

2. Apicius, De Re Coquinaria 3.20.1.1-2.2. English translation by Joseph Dommers Vehling in Cookery and Dining in Imperial Rome, 1st ed. (Chicago: Walter M. Hill, 1936).

3. Fass, Roman Table, p. 34.