Root vegetables and vegetables

Cucumbers and squash (concombres et courges) from Erken (1914): peeled, seeded, salted and blanched, then boiled up in white sauce or glazed. A garnish.

Sugar snap peas (aspargeserter) from Erken's Big Cookbook (1914): washed, boiled in salted water, served at once on a warm platter with asparagus butter.

Asparagus gratin from Erken (1914): cooked asparagus with grated cheese, nut-brown butter and rusk crumbs, quickly gratinéed under the broiler.

Asparagus pudding from Erken (1914): a thick milk sauce with 6 eggs and cooked asparagus, baked in a water bath for 1.5 hours, 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 from Erken (1914): tender eggplant halves filled with ham and tomato purée, warmed in the oven, topped with a poached egg.

Baked Potatoes from Erken's Stor kokebok (1949): evenly sized potatoes baked on a bed of coarse salt and served with cold butter in a cross cut.

Green beans heated in a bean-stock sauce with diced smoked ham and parsley. From Erken's Stor kokebok (1949).

Shortcrust pies filled with mushrooms in a brown butter, flour and stock sauce, seasoned with lemon juice. From Erken's Stor kokebok (1949).

How to clean and steam spinach: remove the stalks, rinse in several cold waters and steam until tender. The basic method from Erken (1949).

Stuffed onions from Erken's Big Cookbook (1949): parboiled Spanish onions filled with onion, mushrooms and forcemeat, baked golden and served with brown sauce.

Skinned tomatoes in a baking dish with onion, parsley and butter, topped with breadcrumbs and simmered in the oven. From Erken's Stor kokebok (1949).

Asparagus potatoes (almond potatoes) from Erken 1914: small finger-shaped potatoes boiled, peeled, served with creamed butter or white sauce.

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

English potatoes from Erken's 1914 cookbook: scooped potatoes boiled in salted water, steamed dry and tossed in cold butter and chopped parsley.

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 and hollowed, the flesh stirred with butter, egg yolk, cream, tongue, truffle and mushroom, refilled.

Stuffed potatoes after Erken 1914: large potatoes baked in coarse salt, the flesh whipped warm with butter and cream, piped back into the shells.

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

Erken's browned Jerusalem artichokes (1914): soaked in vinegar water, boiled tender, cut into olive shapes and fried light brown in butter.

Erken's stuffed onions (oignons farcis) from 1914: boiled Spanish onions filled with mushrooms and ground meat, baked golden. Served with brown sauce.

Glazed carrots (carottes glacées) from Erken (1914): small carrots cooked with butter, sugar and salt, then shaken glossy in the reduced sauce.

Erken's glazed chestnuts: chestnuts blanched, simmered tender in broth with butter and glazed with sugar. Served with meat or with Brussels sprouts.

Erken's glazed pearl onions (1914): small onions blanched, simmered tender in broth with butter and sugar, then glazed to a shine in the reduced stock.

Erken's legume patties (1914): cooked brown beans, carrots and celeriac ground with pork and onion, shaped into patties and fried, with brown sauce.

Legume pudding from Erken (1914): 500 g cooked legumes mashed with carrots or celeriac, butter, egg and potato starch, baked in a greased and dusted mold.

Broad beans (fèves de marais) from Erken (1914): beans shelled, blanched and peeled, cooked tender under a lid with butter, sprinkled with chopped parsley.

Broad beans with butter (fèves au beurre) from Erken (1914): beans cooked tender in salted water, dried off over the heat and tossed in butter or cream.

Erken's brown beans: soaked beans cooked tender and seasoned with browned pork belly, vinegar, sugar and salt. The pork is arranged around the beans.

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 mushroom purée (1914): raw button mushrooms pressed through a fine sieve, cooked briefly with white sauce and cream, finished with 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 morel dish (morilles) from 1914: morels simmered in butter with lemon juice, the liquid reduced to a sauce, the mushrooms sautéed or stewed in it.

Mushroom pie (flan aux champignons) from Erken (1914): shortcrust molds filled with mushrooms in a cream sauce, covered with pastry and baked golden.

Erken's creamed mushrooms (1914): blanched mushrooms in a butter-thickened stock sauce with lemon, sherry and parsley, served alone or with roast meat.

Erken's mushroom stock from 1914: cleaned mushrooms simmered 2–3 hours in salted water and strained. A base for mushroom soups and creamed mushrooms.

Stuffed cabbage leaves at Erken's (1914): cabbage leaves rolled around root vegetables and peas, boiled or browned in butter, with brown or tomato sauce.

White cabbage pudding from Erken (1914): boiled shredded cabbage in a roux of butter, flour and cabbage water with eggs, cream and bread, baked 30 minutes.

Erken's cabbage gratin (choux au gratin): boiled white cabbage over ham, topped with cheese and breadcrumbs, gratinéed. With white or tomato sauce.

Erken's cabbage head with vegetables (1914): hollowed cabbage filled with ground meat and cream, tied in a cloth, simmered 1–1½ hours, with white sauce.

Erken's red cabbage à la flamande: shredded red cabbage braised 3–4 hours in red currant syrup, red wine and butter, with apples. For goose and duck.

Brussels sprouts with butter I from Erken (1914): ½ kg sprouts boiled just tender, then braised covered in the oven 15 minutes with 60 g butter.

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.

Breaded salsify roots from Erken (1914): boiled tender, breaded in rusk crumbs and egg, fried golden in lard, with grated cheese and creamed butter.

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 (1914): Spanish onion cooked tender in milk, sieved and boiled up with cream and white sauce, finished with cold butter.

Brussels sprout purée from Erken (1914): boiled sprouts pressed to a purée and mixed with mashed potato in a 3:1 ratio, finished with melted butter.

Russian peas (marrowfat peas) from Erken (1914): dried peas soaked 1–2 days, boiled tender and stirred with butter, salt, sugar and parsley.

Creamed celery II from Erken (1914, p. 376): diced celeriac stewed in butter, flour and bouillon, finished with two egg yolks and whipped cream.

Erken's celeriac purée from 1914: boiled celeriac sieved and mixed with boiled potatoes, dried over the heat, finished with milk, butter, salt and pepper.

Cut beans in white sauce after Erken (1914): salted beans soaked, boiled tender and folded into a white milk sauce with sugar and nutmeg; snow peas too.

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

Raw eggplant salad from Erken's Big Cookbook (1914): thin slices of eggplant are salted and dressed with oil, vinegar and pepper, like a cucumber salad.

Beets (betteraves) from Erken (1914): beets baked whole in a hot oven, peeled and sliced, mixed with grated horseradish, vinegar, sugar and caraway.

Erken's simple salad mustard (1914): mustard powder stirred with cold water and salt. A sharper version uses vinegar and cayenne, a milder one cream.

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.

Raw celery after Erken (1914): crisp inner stalks cleaned, the tops cut so they curl, and set in a celery glass. Served with cheese, butter and bread.

Cauliflower gratin from Erken (1914): boiled cauliflower in small dishes under a sauce thickened with egg yolks and cream, with breadcrumbs, gratinéed.

Cauliflower pudding (chou-fleur au gratin) from Erken (1914): boiled cauliflower layered in an egg-rich butter panade, steamed or baked in a water bath.

Erken's Jerusalem artichoke pudding from 1914: fried artichoke slices layered with cheese and sauce, gratinéed with rusk crumbs and butter for ½–¾ hour.

Brussels sprout omelet (choux de Bruxelles au gratin) from Erken (1914): boiled sprouts in a batter of butter, flour, milk and eggs, baked half an hour.

Erken's spinach gratin with hen (1914): spinach, egg yolks and sliced hen in white sauce, gratinéed with rusk crumbs and butter for about 20 minutes.

Erken's spinach soufflé (1914): spinach and flour sweated in butter, thinned with cream, folded with egg yolks and whipped whites, cooked in a water bath.

Erken's onion omelet from 1914: pressed cooked onion in a butter roux with egg yolks and whipped whites, baked in a water bath 25–30 minutes.

Spinach omelet from Erken (1914): spinach in a thick milk roux with egg yolks and whipped whites, baked 20 minutes and served with cold whipped butter.

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