What kind of stock is suitable?

A clear stock of beef or veal gives the most flavour, but stock from boiled meat or a good bouillon works too.

Why par-boil and then simmer in stock?

Par-boiling makes the carrots half-tender and draws out a little earthy taste, while the final simmer in stock, butter and sugar gives them a rich flavour.

Carrots Boiled in Meat Stock

Boiled carrots from "Kogebog for skole og hjem" (1900): carrots par-boiled half-tender in salted water, then simmered tender in butter, sugar and meat stock under a lid.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 189 (falt i det fri)

Be the first to rate

About the dish

Der de stuede gulrøttene fikk melkesaus, trekkes disse i kjøttkraft og blir en rikere tilbehørsrett til stek og kokt kjøtt. Bruk av kraft framfor vann var et tegn på et velforsynt kjøkken.

How to make it

1
Cut up
Scrape and wash the carrots and cut them up neatly, preferably with a fluted vegetable knife.
2
Par-boil
Boil the carrots half-tender in boiling, salted water. Take them up and pour off the water.
3
Simmer in stock
Put the carrots back over the heat with the butter and the sugar, and thin in the meat stock little by little.
4
Simmer
Let them simmer under a lid until tender. Shake the pot now and then so they do not settle and stick.

Changes from the original

Mål omregnet til metrisk og moderne enheter (½ theske→½ ts, dcl→dl). «Rodkniven» beholdt som forklarende merknad om riflet kniv. Ingen priser i originalen.

In stores now

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

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From1900 Modernised

To1900 Modernised

Modernised → 1900 (proofread, p. 189)~88% of the text changedremovedadded

Gulerødder, kogte. 6 ~~stk gulrøtter.~~ gulerødder, vand, salt, 35 ~~g smør. 0,5 ts sukker.~~ gr. smør, ½ theske sukker, 4 ~~dl kjøttkraft. salt (til kokevann). vann (til forkoking). Skrap og vask gulrøttene og skjær dem~~ dcl. kjødkraft. De skrabede, vaskede rødder skjæres pent ~~opp, gjerne~~ op med ~~en riflet rotkniv.. Kok gulrøttene~~ rodkniven; koges halvmøre i ~~kokende, saltet vann. Ta dem opp~~ det kogende, saltede vand, tages op, vandet slaaes væk, og ~~hell av vannet.. Sett gulrøttene~~ rødderne sættes over ~~varmen~~ ilden igjen med ~~smøret og sukkeret, og spe kjøttkraften i litt etter litt.. La dem småkoke~~ smørret, sukkeret; kraften spædes lidt efter lidt i. Smaakoger under ~~lokk~~ laag, til de er ~~møre. Rist gryten av~~ møre, gryden maa rystes af og ~~til så de ikke setter seg.~~ til.

Note on Modernised

Mål omregnet til metrisk og moderne enheter (½ theske→½ ts, dcl→dl). «Rodkniven» beholdt som forklarende merknad om riflet kniv. Ingen priser i originalen.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What kind of stock is suitable?: A clear stock of beef or veal gives the most flavour, but stock from boiled meat or a good bouillon works too.
Why par-boil and then simmer in stock?: Par-boiling makes the carrots half-tender and draws out a little earthy taste, while the final simmer in stock, butter and sugar gives them a rich flavour.

Equipment for this dish

Cast-iron cookware set →Cast iron handles long, slow simmering – just what soups and stocks need.Engrospris.no

We may earn a commission if you buy through these links. It does not affect the price.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!