Green dish

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration II. Grønsager, s. 90 (falt i det fri)

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1
Prepare the cauliflower
Clean the cauliflower and let it soak for half an hour in cold water with vinegar (1 tbsp vinegar per litre of water).
2
Cook the cauliflower
First cut a cross in the stalk so that the stalk becomes tender as quickly as the head. Spear the head on a kitchen fork just above the stalk and hang the fork on the rim of the pot, so that the head is kept under water the whole time. Cook in boiling, salted water (1 heaped tsp salt per litre).
3
Arrange
When the cauliflower is tender, lift it out carefully and place it in the middle of a round platter. Arrange the cooked, cut beans around it in small bouquets, alternating with carrot cups filled with peas. Then place a small bunch of carrot shreds around, alternating with the asparagus, cooked as explained earlier. Stick 4–5 of the spears into a ring cut and stamped out of raw carrot or beetroot. Sprinkle finely chopped parsley over everything. Serve as a separate course with asparagus butter.

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