Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 371)~88% of the text changedremovedadded
4 stk store gulrøtter. gulerøtter 50 g smør. 1 ss finhakket persille. 2 dl vann eller kjøttkraft (til dampingen). 1 ts sukker (etter smak). 1 ts salt (til kokevannet). gr. smør 1 l vann (til forvelling). Vask, skrap og skyll gulrøttene. Del dem spiseske persille vand salt. Rotterne vaskes, skrapes, skylles, skjæres over i biter på ca. 2 fingers bredde, skjær bitene i tynne skiver på fingertykke stykker; disse skjæres igjen paa langs i tynde skiver, og skivene skiverne igjen i fine strimler.. Kok opp vann med salt og gi gulrotstrimlene strimler; gives et oppkok. Hell av vannet.. Sett gulrøttene tilbake på opkok i det kokende, saltede vand. Vandet heldes fra, og rotterne sættes over svak varme ild igjen med smør, sukker og sukker, 2 dl vann del. vand eller kjøttkraft. La dem dampe kjøtkraft, dampes møre under lokk.. Strø over finhakket persille og server straks. lok, overstrøes med den fint hakkede persille.

Note on Modernised

Målene er satt i moderne enheter (desiliter i stedet for «del.»), og sukkeret som bare nevnes i fremgangsmåten er tatt inn i ingredienslisten med et anslag. Fremgangsmåten er delt i trinn på moderne norsk.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!