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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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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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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
Modernised → 1949 (proofread, p. 424)~80% of the text changedremovedadded
blomkål (delt i buketter). aspargesbønner. gulrøtter. 0,38 l Blomkål aspargesbønner gulerøtter ¼—½ 1 grønne erter (¼–½ liter). 38 stk 25—50 asparges (25–50 stilker). vann (til koking). salt (til kokevannet). 2 ss spiseskjeer finhakket persille. persille 100 g smør. gulrotfrynser (til pynt). gr. smør gulerotfrynser frynser av hvite røtter (til pynt). Rens grønnsakene og kok røtter. Grønnsakene kokes hver sort for seg sig i kokende, saltet vann. Pass på vann; pass at alt blir er mest mulig ferdigkokt samtidig.. Legg en varm serviett på et varmt fat og anrett grønnsakene ferdig kokt samtidig. Anrettes rykende varme varmt på fatet.. Rør smør varmt fat, hvorpå er lagt en varm serviett. Smør og finhakket persille kaldt røres koldt sammen og legg klatter her og der legges over grønnsakene.. Pynt med gulrotfrynser grønnsakene hist og frynser av hvite røtter. Server aspargessmør for seg. her. Aspargessmør serveres særskilt.

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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