Carrot shreds

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration II. Grønsager, s. 91 (falt i det fri)

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1
Cut the shreds
Clean the roots and cut them crosswise into two finger-thick pieces. Cut the pieces lengthways into thin slices, and the slices crosswise again into fine strips. Put the strips in cold water as you cut.
2
Boil
Add them to the boiling, salted water and boil until tender. Drain.
3
Arrange
Arrange the roots, pour over the melted butter and sprinkle over the finely chopped parsley.
4
Other roots
In the same way you can make shreds of celeriac, parsley root, turnip, kohlrabi and the like. They look excellent when garnishing various meat dishes.

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