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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 372) → Modernised~76% of the text changedremovedadded
1 kg. kg nye gulerøtter gulrøtter. 60 gr. smør g smør. 1 dessertske spiseskje finhakket persille saft av 1/2 citron persille. 0,5 stk sitron (saften av). 1 ts salt pepper. Gulerøtterne skrapes (i kokevannet, etter smak). pepper (etter smak). Skrap og vaskes; er det vask gulrøttene. Er de ganske unge gulerøtter, unge, kan man la et par smaa blade små blader sitte igjen; sættes over ilden igjen.. Legg dem i kokende, saltet vand vann og koker kok i 15 minutter, eller til de er møre. Vandet siles fra, røtterne dampes tørre, møre.. Sil av vannet og damp røttene tørre i gryten.. Ha smør, persille, citron, sitronsaft, salt og pepper haves i gryten, og røtterne rystes heri nogen minutter. rist røttene i dette noen minutter før servering.

Note on Modernised

Mål er omregnet: 1 dessertskje persille er angitt som 1 spiseskje finhakket persille. Ellers uendret.

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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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