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Carrots, creamed, I

Erken's simple creamed carrots in julienne: blanched in salted water, then steamed tender under a lid with butter, sugar and stock, and sprinkled with parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 371 (falt i det fri)

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About the dish

From the chapter on root vegetables and greens, where Erken highlights the carrot's economic importance because it can be stored year-round and had at a reasonable price.

How to make it

  1. 1

    Clean the roots

    Wash, scrape and rinse the carrots. Cut them into pieces about two fingers wide, cut the pieces lengthwise into thin slices, and the slices again into fine julienne.

  2. 2

    Give one boil-up

    Bring water with salt to a boil and give the carrot julienne one boil-up. Pour off the water.

  3. 3

    Steam tender

    Put the carrots back over low heat with the butter, sugar and 2 dl water or meat stock. Let them steam tender under a lid.

  4. 4

    Serve

    Sprinkle with finely chopped parsley and serve at once.

Changes from the original

The measurements are put into modern units (deciliters instead of "parts"), and the sugar, which is only mentioned in the method, has been added to the ingredient list with an estimate. The method has been split into steps in modern Norwegian.

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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. 371) → 1949 (korrekturlest, s. 409)~69% av teksten endretfjernetlagt til
4 store gulerøtter 50 gr. smør 1/4 teskje sukker 1 spiseske spiseskje persille vand vann salt. Rotterne Gulerøttene skrapes og skylles, tørkes i grovt klæde og skjæres i to langsefter eller i fire efter størrelsen. Gulerøttene legges i gryte, påhelles det kokende vann, tilsettes salt, sukker og smør, koker under lokk til røttene er næsten møre og vannet omtrent er helt fordampet. Lokket tas av, og gulerøttene rystes forsiktig i sausen til de blir jevnt glasierte, kan overstrøes 1 spiseskje finhakket persille. Er gulerøttene gamle, bør de halvkokes i saltet vann, før den egentlige koking begynner. Røttene vaskes, skrapes, skylles, skjæres over i 2 fingertykke stykker; disse skjæres igjen paa på langs i tynde tynne skiver, og skiverne skivene igjen i fine strimler; gives gis et opkok i det kokende, saltede vand. Vandet heldes vann. Vannet helles fra, og rotterne sættes gryten settes over svak ild varme igjen med smør, sukker, 2 del. vand vann eller kjøtkraft, kjøttkraft, dampes møre under lok, lokk, overstrøes med den fint hakkede fintvakkede persille.

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Frequently asked questions

How should the carrots be cut?
Wash, scrape and rinse the carrots. Cut them into two-finger-thick pieces, cut the pieces lengthwise into thin slices, and the slices again into fine julienne.
Why are the carrots blanched before creaming?
They are given one boil-up in boiling, salted water, and the water is poured off. Then the julienne is steamed tender under a lid over low heat with butter, a little sugar and about 2 dl water or meat stock.
What do I use as liquid and topping?
The liquid can be water or meat stock (about 2 dl). At the end the dish is sprinkled with a tablespoon of finely chopped parsley. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 371, and calculated for 4 servings with about 40 minutes total time.

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