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Vegetables in curry sauce

Boiled peas, root vegetables and potatoes are arranged on a dish and covered with a sauce of butter, flour, onion, curry and milk thinned with vegetable water. From Erken's Stor kokebok (1949), p. 484.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 484 (falt i det fri)

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About the dish

A vegetable dish with a mild curry sauce, showing that curry was already in use in Norwegian kitchens.

How to make it

  1. 1

    Cook the vegetables

    Cut the cleaned roots into slices or cut them out with a cutter. Boil them in boiling salted water until tender, and drain (keep about 1 dl of the water).

  2. 2

    Make the sauce

    Melt the butter and let the onion slice simmer for a couple of minutes without browning. Stir in the flour and curry, and thin gradually with the milk and about 1 dl vegetable water.

  3. 3

    Simmer

    Let the sauce simmer for 5 minutes and strain it over the mixed vegetables, neatly arranged on a slightly deep dish.

  4. 4

    Alternative

    You can also bring the vegetables and sauce to the boil together just before serving.

Changes from the original

"del." is read as dl and "dd." as dl; the figure "i" is read as 1. Preparation and cooking time are not specified in the text.

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 484)~76% of the text changedremovedadded
1 dl erter. 1 dl Grønnsaker i karrisaus. i del. erter i del. gulerøtter (i skiver eller utstukne). 1 dl nepe (i skiver eller utstukne). 1 dl i del. neper i del. kålrabi (i skiver eller utstukne). 1 dl i del. poteter (i skiver eller utstukne). 1 dl selleri. i dd. selleri 50 g smør. gr. smør 45 g hvetemel. gr. hvetemel 1 stk skive løk. 0,5 ts karri. salt. 3 dl melk (3–4 dl). 1 dl grønnsakvann (ca., fra kokingen). Skjær de løk 1/2 teskje karri salt 3—4 del. melk. De rensede røttene røtter skjæres i skiver eller stikk dem ut og utstikkes med utstikker. Kok dem jern; settes over varmen i kokende saltet vann vann; koker til de er møre, og sil fra møre; vannet (spar ca. 1 dl).. Smelt smøret og la siles fra. Smøret smeltes, småsurrer med løkskiven småsurre i et par minutter uten at den brunes. Rør inn melet og å brunes, irøres melet, karrien, og spe spes litt etter efter litt med melken og ca. 1 dl grønnsakvann.. La sausen småtrekke del. av grønnsakvannet. Sausen småtrekker i 5 minutter og sil den minutter, siles over de blandede grønnsakene, grønnsaker, som er lagt pent opp op i et litt dypt fat.. Du fat. Man kan også gi grønnsakene med sausen et oppkok opkok like før anretning. anretningen.

Note on Modernised

«del.» er lest som dl og «dd.» som dl; tallet «i» er tolket som 1. Rensing og koketid er ikke angitt nærmere i teksten.

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Frequently asked questions

Which vegetables are used?
Peas, carrots, turnips, kohlrabi, potatoes and celery, 1 dl of each.
How much curry?
½ teaspoon.
Can I heat the vegetables in the sauce?
Yes, the text says they may be brought to the boil in the sauce just before serving.

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