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Carrot cups with peas

Thick slices of cooked carrot hollowed out into little cups, filled with warm green peas and sprinkled with parsley. 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

A decorative preparation where thick pieces of carrot are hollowed into little "cups" and filled with green peas – typical of the era's garnished vegetable side dishes.

How to make it

  1. 1

    Clean

    Clean the carrots and peel them all around with a paring knife.

  2. 2

    Cook

    Put them into boiling, salted water and take them out when they are tender.

  3. 3

    Form the cups

    Cut them crosswise into pieces 2–3 fingers thick, and hollow out the middle with a pointed knife or a melon baller.

  4. 4

    Keep warm

    Keep the cups warm in boiling water until they are to be served.

  5. 5

    Fill and serve

    Fill them with the warm peas the moment they are placed on the serving platter, and sprinkle with finely chopped parsley.

Changes from the original

The amount of peas is estimated, since the original does not give a measurement. "The purpose-made iron" is modernized to a melon baller/corer.

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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. 372) → 1949 (korrekturlest, s. 409)~40% av teksten endretfjernetlagt til
6 store gulerøtter erter 1 spiseske spiseskje persille. Gulerøtterne Gulerøttene renses, skrælles rundt med rotkniv, sættes settes over ilden varmen i kokende, saltet vand; tages op, naar vann; tas op når de er møre, og skjæres i 2—3 fingertykke stykker tversover; uthules i midten med en spids spiss kniv eller dertil bestemt jern. jern, skrelles rundt med rotkniv. Holdes varme i kokende vand, vann til de skal serveres. Idet de skal sættes paa settes på anretningsfatet, fyldes fylles de med de varmede erter og bestrøes med den finhakkede persille.

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Frequently asked questions

How do I make the carrot cups?
Clean and peel 6 large carrots, cook them tender in boiling, salted water. Cut them crosswise into 2–3 finger-thick pieces and hollow out the middle with a pointed knife or a special tool.
Can they be prepared ahead?
Yes, the hollowed-out pieces are kept warm in boiling water until they are to be served. Only when they are placed on the serving platter are they filled with warm peas.
What are they garnished with?
One tablespoon of finely chopped parsley is sprinkled over the filled carrot cups.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), p. 372. It is reckoned for 4 servings and takes around 45 minutes.

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