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Carrots, creamed, II (carottes à la crème)

Carrots cooked tender and laid in a white butter-and-flour sauce thinned with carrot stock or milk, finished with cold butter, parsley and a little sugar; a side dish for salt meat and fish.

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

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About the dish

The "fine" variant of creamed carrots, with a white base sauce of butter and flour. Erken recommends it as a side dish for salt meat and fish.

How to make it

  1. 1

    Cook the carrots

    Clean the carrots and cook them tender in boiling, salted water. Take them out and cut them up neatly. Save the cooking stock.

  2. 2

    Make the sauce

    Stir together butter and flour, thin with the carrot stock or the milk and let the sauce cook for 5 minutes.

  3. 3

    Combine

    Put the carrots in the sauce and bring it to a boil.

  4. 4

    Finish

    Stir in the cold butter, and season with salt, parsley and a knife's tip of sugar. Serve with salt meat and fish.

Changes from the original

The OCR had the ingredient measurements in an unclear order; the amount of carrots and cooking water has been traced back to this recipe, and the liquid for the sauce is read as ½ liter. Measurements are modernized (grams, liters, tablespoon) and "knife's tip of sugar" is estimated at ¼ tsp.

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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. 371) → 1949 (proofread, p. 408)~34% of the text changedremovedadded
750 gr. gulerøtter 2 ½ l. vand vann salt 40 gr. smør 40 gr. hvetemel 1/2 ½ l. gulerotvand gulerotvann eller nysilet nysilt melk 10 gr. koldt smør 2 spiseskeer spiseskjeer finhakket persille. De rensede røtter sættes settes over ilden varmen i kokende, saltet vand, koker, vann, koker til de er møre, og skjæres pent op. Smør og mel røres sammen, spædes spedes med kraften eller melken, koker i 5 minutter; rotterne lægges røttene legges i, gives gis et opkok, tilsættes tilsettes det kolde smør, salt, persille og en knivsod knivsodd sukker. Serveres til salt kjøt kjøtt og fisk.

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Frequently asked questions

What is the difference between thinning the sauce with carrot water or milk?
Both work well. The cooking water from the carrots (½ liter) gives a lighter sauce with more vegetable flavor, while fresh strained milk gives a richer, whiter cream sauce. The recipe specifies one or the other.
How long should the carrots cook?
The carrots are cleaned and put into boiling, salted water (about 2 liters) and cooked until tender – reckon around 20–30 minutes depending on size. Only after cooking are they cut up neatly.
Why is 10 grams of cold butter added right at the end?
The cold butter is stirred in after the final boil to give the dish gloss and a rounded flavor. At the same time salt, chopped parsley and a knife's tip of sugar are added.
What is this creamed carrot dish served with?
Henriette Schønberg Erken recommends it with salt meat and fish. The recipe is from "Stor kokebok" (1914), p. 371.

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