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Carrots and peas

Carrots and peas from «Kogebog for skole og hjem» (1900): carrots scooped into small balls are boiled together with peas in salted water with butter and sugar, and sprinkled with finely chopped parsley.

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

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About the dish

Gulrøtter stukket ut i små kuler på størrelse med ertene ga en pyntelig, festlig grønnsaksrett. Kombinasjonen gulrot og ert er en klassiker som gikk igjen i norsk husholdningskost gjennom hele 1900-tallet.

How to make it

  1. 1

    Shape carrot balls

    Scrape and wash the carrots, and scoop out small round balls, preferably the same size as the peas.

  2. 2

    Boil together

    Place the carrot balls and peas in boiling, salted water together with the butter and sugar.

  3. 3

    Simmer until tender

    Let it simmer, covered, until the carrots and peas are tender.

  4. 4

    Serve

    Sprinkle the finely chopped parsley over before serving.

Changes from the original

Mål omregnet til metrisk og moderne enheter (dcl→dl, theske→ts, spiseske→ss). «Udborede/udstikkes» tolket som gulrotkuler stukket ut med kulejern. Ingen priser i originalen.

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Frequently asked questions

Do the carrots have to be shaped into balls?
No, it is for appearance. Dice cut to the size of the peas gives the same flavour and cooking time.
Can I use frozen peas?
Yes. Add them towards the end of the cooking time, since they become tender faster than fresh-picked or dried peas.

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