Rotfrukter

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.

Parsnips boiled tender, halved lengthwise, breaded in egg white and rusk crumbs and fried light brown in butter or lard. With Erken's advice on breading. From Erken's Stor kokebok 1914, pp. 372–373.

Erken 1914: stachys (crosnes du Japon) are cleaned, parboiled, dried, and finished by tossing in hot butter over high heat; served in a deep dish with finely chopped parsley.

Erken 1914, creamed celeriac I: 3 celeriac roots are boiled tender in lightly salted water, mashed or sliced; a roux of 50 g butter and 30 g flour is thinned with the celeriac water, the celeriac is warmed in the sauce, seasoned with a pinch of sugar, and sprinkled with parsley. Can be enriched with egg yolk and cream.