Rotfrukter og grønnsaker

A base recipe from Erken (1914): cucumbers and squash are treated the same way — peeled, halved, seeded, salted, and blanched, then given a boil-up in white sauce or fried and glazed. Used especially as a garnish on a platter.

Sugar snap peas are washed and boiled in salted water (originally 1/2 hour, in modern terms a few minutes), arranged at once on a warm platter with a warm napkin and served with asparagus butter. Erken 1914.

Asparagus gratin: cooked asparagus is arranged in rows on a buttered dish, sprinkled with grated cheese, doused with 125 g nut-brown butter mixed with 25 g rusk crumbs and quickly gratinated under the broiler (originally a salamander).

Asparagus pudding of a thick milk sauce (100 g butter, 100 g flour, 1/2 l milk) with 6 eggs and cooked asparagus layered in a buttered mold, baked in a water bath about 1.5 hours and served with melted butter.

Eggplant quartered, marinated 1 hour in salt, pepper and oil, breaded in egg and rusk crumbs, fried in butter and served in tomato sauce.

Aubergines aux œufs pochés: eggplant halves are cooked tender, filled with a warm mixture of butter, tomato purée, finely chopped ham and breadcrumbs, warmed in the oven and topped with one poached egg per half. Garnished with parsley.

Erken 1914: Aspargespoteter/almond potatoes - small finger-shaped potatoes boiled in salted water, peeled and served with creamed butter or in a butter, flour and milk/cream sauce.

Erken 1914: Browned Potatoes – boiled potatoes scooped into balls, rolled in rusk crumbs and sugar, browned in butter.

Erken's 'English potatoes': scooped potatoes boiled in salted water, steamed dry and tossed in cold butter and finely chopped parsley. A simple side dish from Stor kokebok 1914, p. 357.

A simple potato gratin of pressed potato with butter and egg, layered with coarsely chopped fresh or salted meat and baked in an ovenproof dish.

Stuffed potatoes (Erken 1914): large potatoes baked tender, hollowed out, the flesh stirred with butter, egg yolk, and cream, mixed with sautéed tongue, truffle, and mushroom, refilled, and baked 10 minutes more. A breakfast dish.

Stuffed potatoes after Erken 1914: 1 kg large potatoes are baked 1–1½ hours in a thick layer of coarse salt, split lengthwise, the flesh pressed and whipped warm with 30 g melted butter, 30 ml cream and salt, piped back into the shells and warmed in the oven before serving.

Green beans are boiled tender in salted water, drained and served with cold butter and finely chopped parsley.

Erken's browned Jerusalem artichokes: cleaned and soaked in water with vinegar and flour, boiled tender, turned into olive shapes and fried light brown in butter.

Erken's stuffed onions (oignons farcis) from 1914: Spanish onions are boiled tender and hollowed out, the scooped-out flesh is chopped and simmered with mushrooms, tomato paste and parsley, mixed with an equal amount of ground meat, stuffed back in and baked golden in the oven for about 15 minutes. Served with brown sauce.

Small carrots are cooked under a lid in a little water with butter, sugar and salt until the water has steamed away, then shaken glossy in the remaining sauce; optionally with parsley.

Erken's glazed chestnuts: chestnuts scored in a cross, blanched in hot fat so the shell loosens, simmered tender in broth with butter and glazed in the reduced stock with salt, pepper and sugar. Served with meat or with Brussels sprouts.

Erken's glazed pearl onions from 1914: small onions are blanched, simmered tender in broth with butter and sugar, the stock is reduced to a jelly and the onions are glazed to a shine in the pan.

Erken's legume patties from 1914: cooked brown beans, carrots, and celeriac ground with pork and onion, blended with potato starch, egg, spices, and breadcrumbs, formed into patties and fried in butter. Served with brown sauce.

A pudding of 500 g cooked legumes mashed with cooked carrots or celeriac, butter, potato starch, 4 egg yolks, 2 stiffly beaten egg whites, and breadcrumbs, baked in a greased and dusted mold.

Erken's "Welsh beans" (broad beans/fava), 1914: the beans are shelled just before cooking, blanched and peeled, cooked tender under a lid in 2–3 dl boiling salted water with 1 tbsp butter, and sprinkled with finely chopped parsley.

Erken (1914): broad beans are cooked tender in salted water, dried off over the heat, and tossed in 90 g butter per 500 g beans — alternatively 3 tbsp heavy cream.

Erken's brown beans: soaked brown beans cooked tender in 1 liter of water; lightly salted pork belly is browned, the fat is poured over the beans, which are seasoned with vinegar, sugar and salt. The pork is arranged around the beans when serving.

A short recipe from Erken (1914): flageolets, the green ripe seeds of the string bean, are boiled and served piping hot with asparagus butter.

Erken's 1914 mushroom purée: raw button mushrooms pressed through a fine sieve, briefly cooked with white sauce and cream, seasoned, and finished with stirred-in butter.

Grilled mushrooms after Erken 1914: mushrooms seasoned with salt and pepper, brushed with oil, grilled slowly and served with maître d'hôtel butter.

Erken's simple morel dish from 1914: cleaned morels are gently simmered for 10 minutes in butter with lemon juice, salt, and pepper; the cooking liquid is reduced for sauce, and the mushrooms are sautéed or stewed in brown or white sauce.

Mushroom pie from Erken 1914: shortcrust molds filled with a cold mushroom ragout of button mushrooms sautéed in butter and thickened with cream, covered with a pastry lid or lattice and baked golden brown.

Erken's creamed mushrooms from 1914: blanched mushrooms in a butter-thickened stock sauce with lemon juice, sherry, and parsley, served as a dish on its own or with roasted meat.

Erken's mushroom stock from 1914: 1 liter of cleaned mushrooms put on with 2 liters cold water and 15 g salt, simmered 2–3 hours and strained. Used as a base stock in mushroom soups and creamed mushroom dishes.

Stuffed cabbage leaves at Erken's: blanched white cabbage leaves are rolled around a filling of boiled, ground root vegetables and peas with butter, egg, cream, grated white bread and parsley. Boiled 15 minutes in salted water or browned in butter, and served with a sharp brown sauce or tomato sauce.

White cabbage pudding of boiled, finely shredded cabbage folded into a cooked roux of butter, flour and cabbage water, with egg yolks, cream, grated white bread and stiffly beaten egg whites. Baked in a greased mold about 30 minutes.

Erken's cabbage gratin: blanched and boiled white cabbage is pressed over pieces of ham in a cocotte, sprinkled with cheese and breadcrumbs, dotted with butter, and gratinated. Served with white sauce or tomato sauce.

Erken's recipe for a whole hollowed-out white cabbage head that is blanched, filled with ground meat mixed with cream, parsley, spices, and any leftover meat with pan gravy, tied in a cloth, and simmered for 1–1½ hours. Served with white, brown, or tomato sauce.

Erken's red cabbage à la flamande: finely shredded red cabbage braised 3–4 hours in red currant syrup, red wine, water, butter, salt, sugar and beet vinegar, optionally with apples the last hour, thickened with potato starch and seasoned. Served with rich meat dishes, goose, and duck.

Simple Brussels sprouts with butter from Erken's Stor kokebok (1914): 1/2 kg sprouts scalded and boiled just tender, placed in a baking dish with 60 g butter in small pieces, salt and pepper, and braised covered in the oven for 15 minutes. The sprouts must not go cold before going in.

Boiled carrots rolled in meat farce and simmered in meat stock, or breaded in egg and rusk crumbs and deep-fried. From Erken's Stor kokebok 1914, p. 372.

Thick slices of cooked carrot hollowed out into little cups, filled with warm green peas and sprinkled with parsley. From Erken's Stor kokebok 1914, p. 372.

Young carrots cooked tender and tossed in butter with parsley, lemon juice, salt and pepper. From Erken's Stor kokebok 1914, p. 372.

Boiled carrots dipped in a batter of butter, flour, milk and egg and deep-fried in lard, served with parsley sauce. From Erken's Stor kokebok 1914, p. 372.

Erken 1914: salsify roots are boiled tender in salted water, cut into pieces, breaded in crumb-egg-crumb and fried golden brown in lard; served with grated sharp cheese and stirred butter. Scorzonera is prepared the same way.

Erken 1914: boiled Chinese artichoke tubers (stachys/crosnes) are dried on a cloth and tossed in a white sauce flavored with a little mushroom essence.

Erken's onion purée à la Soubise from 1914: Spanish onion is cooked tender in milk, sieved, boiled up with cream and thick white sauce to a suitably stiff consistency, seasoned, and finished with cold butter just before serving.

Brussels sprout purée from Erken 1914: 2 kg sprouts boiled, finished in 60 g butter and pressed to a purée, mixed with mashed potato (100 g potatoes, 20 g butter, 1 dl boiling milk) in a 3:1 ratio and finished with 20 g melted butter.

Dried Russian peas soaked 1–2 days, boiled tender in the soaking water about 1½ hours and stirred with butter, salt, sugar and parsley; can be thickened with a little wheat flour.

Erken's "Creamed celery II" from Stor kokebok (1914, p. 376): diced celeriac is blanched for 8 minutes in salted water, creamed with butter, flour and bouillon until tender, and finished with two egg yolks and stiffly whipped cream. Seasoned with salt and pepper.

Erken's celeriac purée from 1914: boiled celeriac is pressed through a sieve, mixed with boiled potatoes, dried over the heat, thinned with milk, and finished with butter, salt, and pepper.

Salted cut beans are soaked about 5 hours, boiled tender, and combined in a white milk sauce of butter, flour, and milk with sugar and nutmeg or pepper; cut snow peas can be used the same way.

A cold eggplant dish: eggplant is peeled, cooked tender, cooled and tossed in mayonnaise sauce.

A simple raw eggplant salad from Erken's Stor kokebok (1914): thin slices of eggplant are salted and mixed with oil, vinegar and pepper, prepared like cucumber salad.

Erken 1914: beets baked whole in a hot oven for 1½–2 hours, peeled while hot, sliced, and mixed with coarsely grated horseradish and a tablespoon of vinegar seasoned with ½ tsp sugar and ½ tsp caraway. Celery can replace the horseradish.

Erken's simple salad mustard from 1914: dry mustard powder is stirred out with cold water until it drips slowly from the spoon, with 1 tsp salt per tbsp of mustard powder. A sharper version with wine vinegar, cayenne, and a little sugar; a milder version stirred out with cream instead of water.

Roasted bell peppers after Erken: the peppers are roasted until the skin loosens, peeled, cut into narrow strips, and seasoned with oil and vinegar as a salad.

Erken's instruction (1914) for raw celery: the crisp inner stalks are cleaned and washed, the tops are cut 2 cm deep so they curl, and the stalks are set root-down in a celery glass half-filled with cold water. Served raw with cheese, butter, and bread.

Cauliflower gratin: boiled cauliflower divided into florets in small gratin dishes, covered with a sauce of 25 g butter, 25 g flour and 1.5 dl meat stock thickened with 2 egg yolks and 1 tbsp cream, sprinkled with breadcrumbs and gratinated 5 minutes in a hot oven (10 minutes for a whole head in a dish).

Cauliflower pudding: a thick butter panade of 100 g butter, 100 g flour and 5 dl milk, cooled and stirred with 8 egg yolks, salt and stiffly beaten whites, layered with boiled cauliflower in a greased and crumbed mold. Steamed 2 hours or baked in a water bath about 1 hour. Served with creamed butter.

Erken's Jerusalem artichoke pudding from 1914: boiled, fried artichoke slices layered with cheese and a sauce of butter, flour, artichoke cooking liquid, and cream thickened with egg yolk, gratinated with cheese, rusk crumbs, and melted butter in the oven for ½–¾ hour.

Brussels sprout omelet/gratin from Erken 1914: boiled sprouts layered between a batter of butter, flour, 3 dl milk, 4 egg yolks, nutmeg and stiffly whipped egg white, baked in a dish for half an hour and served with melted butter.

Erken's spinach gratin with boiled hen from Stor kokebok 1914: a white sauce of butter, flour, milk, and meat stock is mixed with blanched chopped spinach, egg yolks, and hen slices, gratinated with rusk crumbs and butter for about 20 minutes.

Erken's spinach soufflé 1914: blanched, chopped spinach with flour is sweated in butter, thinned with boiling cream, cooled, and stirred with egg yolks before stiffly beaten whites are folded in; cooked in a greased mold in a water bath about 1 hour and served with whipped butter or as a side to roast meat.

Erken's onion omelet from 1914: a butter roux with flour and onion water or milk is combined with pressed cooked onion, spices, egg yolks, and stiffly beaten egg whites, baked in a greased dish in a water bath for 25–30 minutes, and served at once.

A baked spinach omelet of 250 g spinach in a thick milk roux with butter and flour, with egg yolks and stiffly beaten whites added, baked 20 minutes in a hot oven and served at once with cold whipped butter.

Chervil from Erken 1914: a delicate aromatic herb that is finely chopped and stirred into soup just before serving.