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Browned Jerusalem Artichokes (Topinambours Frits)

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 379 (falt i det fri)

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About the dish

"Turning" vegetables into olive shapes was common in the finer cooking of Erken's day and gave a handsome plating piece.

How to make it

  1. 1

    Clean the artichokes

    Rinse the Jerusalem artichokes, scrub them well and scrape them. As you go, put them in a mixture of 1 liter water, 1 tablespoon vinegar and 1 tablespoon flour so they don't darken.

  2. 2

    Boil them tender

    Rinse the artichokes and boil them tender in boiling, salted water. Lift them onto a cloth to drain.

  3. 3

    Shape them

    Shape the artichokes with a knife into large olives.

  4. 4

    Brown in butter

    Fry them a nice light brown in the butter and serve hot.

Changes from the original

Measures converted to modern units; 1 liter of Jerusalem artichokes estimated at about 700 g. The water and flour for the soaking are listed as separate ingredients. The method has been broken into steps.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 379) → 1949 (korrekturlest, s. 416)~88% av teksten endretfjernetlagt til
(Topinambours frits.) 1 l. jordskokker 1 jordsjokker 1/2 l. vand 1 teske vann 1/2 teskje salt 50 gr. smør. Jordskokkerne skylles, børstes godt rene, skrapes og lægges for ikke at bli mørke efterhaanden Jordsjokkene kokes som i en blanding av 1 liter vand, 1 spiseske eddik og 1 spiseske hvetemel. Skylles og sættes over ilden foregående opskrift; skjæres i kokende, saltet vand, koker til de er møre, lægges op paa et klæde. Formes derefter skiver, krydres med kniv som store oliven litt pepper og stekes pent lysebrune i smørret. halvparten av smøret. Resten av smøret og melet røres sammen, spes med kraften, småkoker i 5 minutter, krydres efter smak.

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Frequently asked questions

Why should the Jerusalem artichokes sit in water with vinegar and flour?
So they don't darken as you peel them. Mix 1 liter water, 1 tablespoon vinegar and 1 tablespoon flour, and put the scraped artichokes in the mixture. Rinse them before boiling.
How are they boiled and shaped?
They are boiled in boiling, salted water (1 liter water, 1 teaspoon salt) until tender, lifted onto a cloth, and then shaped with a knife into large olives before they are fried.
How much butter is needed, and how much are they fried?
50 grams of butter. The artichokes are fried a nice light brown in the butter.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 379, where it is called topinambours frits. It works as a side dish, calculated for about 4 servings.

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