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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 385) → Modernised~83% of the text changedremovedadded
blomkaal aspargesbønner gulerøtter ¼—½ l. blomkål (delt i buketter). aspargesbønner. gulrøtter. 0,38 l grønne erter 25—50 (¼–½ liter). 38 stk asparges vand (25–50 stilker). vann (til koking). salt (til kokevannet). 2 spiseskeer ss finhakket persille persille. 100 gr. smør gulerotfrynser g smør. gulrotfrynser (til pynt). frynser av hvite rotfrynser. Grønsakerne kokes røtter (til pynt). Rens grønnsakene og kok hver sort for sig seg i kokende, saltet vand; pas paa, vann. Pass på at det er alt blir mest mulig færdigkokt samtidig. Anrettes rykende varmt paa varmt fat, hvorpaa er lagt ferdigkokt samtidig.. Legg en varm serviet. Smør serviett på et varmt fat og anrett grønnsakene rykende varme på fatet.. Rør smør og finhakket persille røres koldt kaldt sammen og lægges legg klatter her og der over grønsakerne hist grønnsakene.. Pynt med gulrotfrynser og her. Aspargessmør serveres særskilt. frynser av hvite røtter. Server aspargessmør for seg.

Note on Modernised

Mengder som ikke er oppgitt i originalen står uten mål; grønne erter er angitt i liter som i originalen. Fremgangsmåten er delt i trinn og språket modernisert. «Aspargessmør» er beholdt som eget tilbehør.

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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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