Stuing og puré

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.

Erken's classic creamed spinach: 1 kg spinach is blanched in salted water, chopped with flour, creamed in butter and boiling cream for 5 minutes, and garnished with hard-boiled eggs. Served as a side to fish, roast meat, or fried ham.

Variant II of Erken's creamed spinach: blanched spinach is dried in butter over high heat and then stirred into a white sauce of butter, flour, and boiling cream-milk; simmered 5 minutes.

Erken's sugar snap peas are boiled with finely cut carrots in salted water, thickened with butter and flour, and seasoned with parsley and a knife's tip of sugar.