MODERN KITCHENS · 005 / 100
Roman · Roman Mediterranean · Roman imperial tradition; surviving compilation approximately 4th–5th centuries CE
Evidence: adapted surviving recipe. The historical evidence and modern cooking choices are distinguished below.
Celery becomes a cooked vegetable here rather than a garnish. Apicius’s recipe 71 links celery, leeks, pepper and honey with cooking liquid. We retain that broad combination and discard its historical medicinal framing. This is a side dish inspired by Roman culinary writing, with a present-day saucepan and a short, measured simmer.
Trim away tough celery strings where they are noticeable, and cut the stalks into pieces that fit easily on a fork. Wash leeks between their layers because grit can hide surprisingly deep inside. Cook both vegetables gently until the leeks are silky and a knife passes through the celery without resistance; the pieces should still hold their shape.
Our sauce uses only a small spoonful of honey. It should round out the vegetables’ flavour rather than turn the dish into a sticky glaze. Reduced cooking liquid supplies most of its body. Read the edition notes for translation cautions: the published English wording contains interpretation, so this recipe does not claim to recover the original texture precisely.
Serve in a shallow bowl with enough sauce to moisten the vegetables. A plain roast, cooked beans or bread can complete the meal. If the celery remains firm, add a little water and continue cooking under the lid. The supermarket vegetables, salt and oil are specified for reliability; there is no sun drying, foraging or promise of a health effect.
Celery and Leeks in a Light Honey Sauce
Serves 4 · Preparation 15 min · Cooking 30 min
A modern adaptation for home cooking. Times are approximate.
Ingredients
- 350 g celery stalks, in 3 cm pieces
- 300 g leeks, washed and sliced
- 20 ml (4 tsp) olive oil
- 250 ml water or low-salt vegetable stock
- 15 g (2 tsp) honey
- 1.25 ml (¼ tsp) black pepper
- 1.25 ml (¼ tsp) salt, to taste
Method
- Heat oil in a wide saucepan; soften leeks over medium-low heat for 5 minutes without browning.
- Add celery, liquid, honey, pepper and salt. Cover and simmer 15–20 minutes until celery is tender.
- Remove lid and simmer 3–5 minutes until the sauce lightly coats the vegetables. Taste and serve warm.
Substitutions and adjustments
- Maple syrup can replace honey for a vegan modern adaptation.
Historical choices: Apicius 71 supplies the celery, leek and honey idea; quantities, no sun drying and vegetable stock are modern choices. Historical medicinal claims are not endorsed.
Troubleshooting: Watery sauce: lift vegetables out and reduce the liquid for another 2–3 minutes.
Storage and reheating: Cool in shallow containers and refrigerate within 2 hours. Keep up to 3 days; reheat leftovers to 74°C/165°F until steaming throughout.
Kitchen note: Refrigerate perishable food within 2 hours; keep at 4°C/40°F or below.
Sources and further reading
- Apicius, Book 3, recipe 71 (Vehling numbering). Inspected surviving recipe and editorial notes. Apicius 71 supplies the celery, leek and honey idea; quantities, no sun drying and vegetable stock are modern choices. Historical medicinal claims are not endorsed. Quantities and modern timetable are our own; translation contains editorial additions.
- LacusCurtius: edition and translation notes. Explains limitations and bracketed additions of the 1936 Vehling translation; not proof of an exact ancient appearance.
- NYAM collections announcement via CHSTM. Institutional account places the recipe collection in the fourth and fifth centuries; individual material may be earlier.
Browse Ancient Recipes for Modern Kitchens · More creative work at Incoprea