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Creamed Carrots

Creamed carrots from "Kogebog for skole og hjem" (1900): carrots cut into fine strips, blanched, then steamed tender in butter, sugar and a little water, 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

Stuede gulrøtter i fine strimler var en litt finere anretning enn de grovt oppskårne kokte røttene. Skjæreteknikken – julienne før moderne kjøkkenspråk – viser at boken lærte bort håndlag med kniven.

How to make it

  1. 1

    Cut into strips

    Wash, scrape and rinse the carrots. Cut them into slices a couple of centimetres thick, cut the slices lengthwise into thin plates and cut the plates into fine strips.

  2. 2

    Blanch

    Give the strips a quick boil in boiling, salted water and drain.

  3. 3

    Steam tender

    Put the carrots back over low heat with butter, sugar and 2 dl water. Steam them tender under a lid.

  4. 4

    Serve

    Sprinkle over the finely chopped parsley just before serving.

Changes from the original

Mål omregnet til metrisk og moderne enheter (¼ theske→¼ ts, spiseske→ss). Persillen presisert som finhakket i tråd med originalens «finhakkede persille». Ingen priser i originalen.

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Frequently asked questions

Why blanch the carrots first?
A quick boil in salted water sets the colour and gives them a head start, so they steam evenly tender afterwards.
Can I skip the sugar?
The sugar is a small amount and lifts the carrots' own sweetness; it can be left out, but the dish is milder with it.

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