Preparation

Before soy sauce dominated Asian kitchens and before Worcestershire sauce graced British tables, the Roman Empire relied on garum—a fermented fish sauce that was the backbone of their cuisine. Found in nearly every Roman cookbook from Apicius to household kitchen notes preserved in Pompeii, this condiment was so valuable it was shipped in amphorae across the Mediterranean.

This particular recipe for turnips appears in several variations in De Re Coquinaria, the 4th-century Roman cookbook attributed to Apicius. Romans loved the combination of sweet and savory, and this dish exemplifies that culinary philosophy.

Preparation

1. Bring a large pot of salted water to boil and blanch the turnip quarters for 5 minutes until just tender. Drain and pat dry.
2. In a small bowl, whisk together the garum, honey, cumin, and coriander until well combined.
3. Heat olive oil in a large skillet over medium-high heat. Add the turnips and cook until golden brown on all sides, about 8-10 minutes.
4. Reduce heat to medium-low and pour the garum mixture over the turnips. Cook, turning frequently, until the glaze thickens and coats the turnips completely, about 5 minutes.
5. Transfer to a serving dish and garnish with fresh cilantro. Serve warm as a side dish.

The resulting dish offers a complex flavor profile that modern palates will recognize as similar to Asian stir-fries, yet this predates those traditions by centuries. The turnips become silky and sweet, with the garum providing a deep, savory backbone that's both ancient and strikingly contemporary.