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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.
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Prep Time 15 minutes
Cook Time 20 minutes

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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:

  1. Heat olive oil in a deep skillet over medium heat.
  2. 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.
  3. Drain on paper towels and season immediately with salt and ground cumin.

Make the Oenogarum:

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

Serve:

  1. 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.