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Carrots à la maître d'hôtel

Young carrots cooked tender and tossed in butter with parsley, lemon juice, salt and pepper. "À la maître d'hôtel" means the vegetables are turned in butter with parsley and lemon – a classic French preparation. From Erken's Stor kokebok 1914, p. 372.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 372 (falt i det fri)

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About the dish

"À la maître d'hôtel" here means the vegetables are tossed in butter with parsley and lemon – a classic French preparation that Erken uses on new, young carrots.

How to make it

  1. 1

    Clean

    Scrape and wash the carrots. If they are quite young, a couple of small leaves may be left on.

  2. 2

    Cook

    Put them into boiling, salted water and cook for 15 minutes, or until they are tender.

  3. 3

    Steam dry

    Drain off the water and steam the carrots dry in the pot.

  4. 4

    Toss in butter

    Put butter, parsley, lemon juice, salt and pepper in the pot, and toss the carrots in this for a few minutes before serving.

Changes from the original

Measurements are converted: 1 dessertspoon of parsley is given as 1 tablespoon of finely chopped parsley. Otherwise unchanged.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 372) → 1949 (korrekturlest, s. 409)~31% av teksten endretfjernetlagt til
1 kg. nye gulerøtter 60 gr. smør 1 dessertske dessertskje finhakket persille saft av 1/2 citron sitron salt pepper. Gulerøtterne skrapes Gulerøttene børstes og vaskes; er det ganske unge gulerøtter, kan man la et par smaa små blade sitte igjen; sættes settes over ilden varmen i kokende, saltet vand vann og koker 15 minutter, eller til de er møre. Vandet Vannet siles fra, røtterne røttene dampes tørre, smør, persille, citron, sitron, salt og pepper haves has i gryten, og røtterne røttene rystes heri nogen minutter.

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Frequently asked questions

How long should the carrots cook?
About 15 minutes in boiling, salted water – or until they are tender. Then the water is drained off and the carrots are steamed dry.
What does the "à la maître d'hôtel" butter consist of here?
60 g butter, 1 dessertspoon of finely chopped parsley, the juice of ½ lemon, salt and pepper. This is put in the pot, and the carrots are tossed in it for a few minutes.
Do the carrots have to be peeled?
No, they are scraped and washed. If they are quite young, you can leave a couple of small leaves on the top.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 372. It is calculated for 4 servings with 1 kg of new carrots.

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