What does the dish consist of?

Boiled carrots shaped round, tossed in flour, and rolled in meat farce. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 372.

How are the stuffed carrots prepared?

Two ways: either they are simmered gently until tender in meat stock, or they are breaded in egg and rusk and cooked in a lard pot, that is, deep-fried in lard.

How long does the dish take?

Allow around 60 minutes total, including pre-boiling the carrots and the cooking itself in meat stock or the deep fryer. The amount is calculated for 4 servings.

Stuffed Carrots

Name: Stuffed Carrots
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 600 g carrots (boiled, shaped round); 400 g meat farce; 2 tbsp wheat flour (for flouring the carrots); 1 l meat stock (for simmering); 1 pcs egg (if they are to be breaded); 1 dl rusk crumbs (if they are to be breaded); 1 lard or neutral oil for deep-frying (if they are to be deep-fried)

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 372 (falt i det fri)

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About the dish

A simple "disguise" for boiled carrots: they are rolled in meat farce and simmered in stock, or breaded and deep-fried. Typical of Erken's thrifty use of leftovers.

How to make it

1
Prepare the carrots
Boil the carrots tender, shape them round, and trim them all around with a paring knife if you like. Dust them with flour.
2
The farce
Roll each carrot in an even layer of meat farce.
3
Simmering
Simmer them gently until tender in meat stock.
4
Alternatively
Or bread them in beaten egg and rusk crumbs and fry them in a deep fryer until golden brown.

Changes from the original

Amounts are estimated, as the original gives no measures. "Kavring" is given as dry breadcrumbs/rusk crumbs, and "smultgryte" as a deep fryer.

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 372) → 1949 (korrekturlest, s. 409)~29% av teksten endretfjernetlagt til

Gulerøtter ~~kjøtfarce.~~ kjøttfarse. De kokte gulerøtter formes runde, meles og ~~indrulles~~ innrulles i ~~kjøtfarce~~ kjøttfarse og kokes ~~forsigtig~~ forsiktig møre i ~~kjøtkraft,~~ kjøttkraft, eller de griljeres i egg og kavring og kokes i smultgryte.

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Frequently asked questions

What does the dish consist of?: Boiled carrots shaped round, tossed in flour, and rolled in meat farce. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 372.
How are the stuffed carrots prepared?: Two ways: either they are simmered gently until tender in meat stock, or they are breaded in egg and rusk and cooked in a lard pot, that is, deep-fried in lard.
How long does the dish take?: Allow around 60 minutes total, including pre-boiling the carrots and the cooking itself in meat stock or the deep fryer. The amount is calculated for 4 servings.

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