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Root vegetables

9 recipes · Root vegetables and vegetables

9 root vegetables recipes from the “Big Cookbook,” in the root vegetables and vegetables category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Stuffed Carrots

    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.

  • Carrot cups with peas

    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.

  • Carrots à la maître d'hôtel

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

  • Battered fried carrots

    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

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

  • Stachys a la creme

    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.

  • Fried Parsnips

    Fried parsnips from Erken's Big Cookbook (1914, pp. 372–373): boiled parsnips breaded in egg white and rusk crumbs and fried light brown in butter or lard.

  • Pan-fried stachys

    Pan-fried stachys from Erken (1914): crosnes du Japon are cleaned, parboiled, dried and tossed in hot butter, served in a deep dish with chopped parsley.

  • Creamed celeriac I

    Creamed celeriac I from Erken (1914): 3 celeriac roots boiled tender and warmed in a butter-flour sauce made with the cooking water, plus parsley.