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Vegetable Dish (Mixed Vegetables)

A festive vegetable dish of cauliflower, asparagus beans, carrots, green peas, and asparagus boiled separately in salted water, arranged hot on a napkin with cold parsley butter (100 g butter, 2 tbsp parsley), garnished with root-vegetable fringes, and served with asparagus butter on the side.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 385 (falt i det fri)

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About the dish

This festive vegetable dish shows Erken's sense of presentation: each vegetable is boiled separately, everything should finish at the same time, and the platter is garnished with fringes of carrot and white roots. Such a "vegetable dish" was served as a course of its own in the dinner or as a side to fine meat.

How to make it

  1. 1

    Boil the vegetables separately

    Clean the vegetables and boil each kind separately in boiling, salted water. Make sure everything finishes cooking as close to the same time as possible.

  2. 2

    Arrange hot

    Place a warm napkin on a warm platter and arrange the vegetables piping hot on the platter.

  3. 3

    Parsley butter

    Stir the butter and finely chopped parsley together cold and place dabs here and there over the vegetables.

  4. 4

    Garnish and serve

    Garnish with carrot fringes and fringes of white roots. Serve asparagus butter on the side.

Changes from the original

Quantities not given in the original are left without measures; green peas are given in liters as in the original. The method has been divided into steps and the language modernized. "Asparagus butter" is kept as its own accompaniment.

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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. 385) → 1949 (korrekturlest, s. 424)~40% av teksten endretfjernetlagt til
blomkaal Blomkål aspargesbønner gulerøtter ¼—½ l. 1 grønne erter 25—50 asparges vand vann salt 2 spiseskeer spiseskjeer finhakket persille 100 gr. smør gulerotfrynser frynser av hvite rotfrynser. Grønsakerne røtter. Grønnsakene kokes hver for sig i kokende, saltet vand; pas paa, vann; pass at det alt er mest mulig færdigkokt ferdig kokt samtidig. Anrettes rykende varmt paa på varmt fat, hvorpaa hvorpå er lagt en varm serviet. serviett. Smør og persille røres koldt sammen og lægges legges over grønsakerne grønnsakene hist og her. Aspargessmør serveres særskilt.

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Frequently asked questions

Why are the vegetables boiled separately?
Because cauliflower, asparagus beans, carrots, peas, and asparagus have different cooking times. They are boiled separately in boiling, salted water, but so that they finish as close to the same time as possible and can be arranged together.
How is the dish arranged?
Piping hot on a warm platter with a warm napkin under the vegetables. Butter (100 g) and 2 tablespoons finely chopped parsley are stirred together cold and placed in dabs here and there over the vegetables. Asparagus butter is served on the side.
What are carrot and white-root fringes?
They are finely cut, decorative strips of carrot and white roots used to garnish the platter in this recipe from Henriette Schønberg Erken's "Stor kokebok" (1914).

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