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Green Dried Peas (Haricots Verts)

Dried green peas are soaked and simmered 2½–3 hours in 8 dl water with onion and salt, stirred with 60 g butter, and sprinkled with finely chopped parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 406 (falt i det fri)

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About the dish

A simple basic recipe for boiled dried green peas as a side dish; Erken also uses it as the basis for pea purée served in tartlets with roast meat.

How to make it

  1. 1

    Clean and soak

    Clean the peas and soak them in plenty of cold water, preferably overnight.

  2. 2

    Cook

    Put the peas on to cook with the cold water and the onion, and let them simmer until tender, about 2½–3 hours.

  3. 3

    Season to taste

    Season to taste with salt and stir in the butter.

  4. 4

    Serve

    Sprinkle finely chopped parsley over before serving.

Changes from the original

Deciliters used instead of "del.", "teske" is teaspoon, and the soaking time has been specified (the original only says "soaked").

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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. 406) → 1949 (korrekturlest, s. 450)~59% av teksten endretfjernetlagt til
3 del. grønne (Haricots verts.) ½ l. erter 8 del. vand 1 løk 3 l. vann 1 teske teskje salt 60 gr. smør 1 spiseske finhakket persille. Erterne smør. Ertene renses, utbløtes, sættes settes over ilden varmen i det kolde vand vann og smaakoker, småkoker til de er møre, ca. 2½—3 timer. Mulig overflødig vann helles fra. Krydres efter smak og irøres smørret. smøret. Finhakket persille strøes over.

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Frequently asked questions

How long must the peas cook?
After soaking, they are put on to cook in the cold water and simmer until tender, about 2½–3 hours. The total time including soaking/cooking is around 3.5 hours.
What is the ratio of peas to water?
3 parts green peas to 8 parts water. Plus 1 onion, 1 teaspoon salt, 60 g butter, and 1 tablespoon finely chopped parsley.
When are the butter and parsley added?
The dish is seasoned to taste at the end, the butter is stirred into the cooked peas, and the finely chopped parsley is sprinkled over at serving.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 406, in the chapter on root vegetables and greens.

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