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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.

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. 372)~78% of the text changedremovedadded
6 stk store gulrøtter. 300 g grønne gulerøtter erter (kokte og varme). 1 spiseskje finhakket spiseske persille. 1 ts salt (i kokevannet). Rens gulrøttene og skrell dem Gulerøtterne renses, skrælles rundt med rotkniv.. Legg dem rotkniv, sættes over ilden i kokende, saltet vann og ta dem opp når vand; tages op, naar de er møre.. Skjær dem tvers over møre, og skjæres i 2—3 fingertykke stykker som er 2–3 fingre tykke, og uthul tversover; uthules i midten med en spiss spids kniv eller et kulejern.. Hold skålene dertil bestemt jern. Holdes varme i kokende vann vand, til de skal serveres.. Fyll dem med de varme ertene straks serveres. Idet de settes på skal sættes paa anretningsfatet, fyldes de med de varmede erter og strø over finhakket bestrøes med den finhakkede persille.

Note on Modernised

Ertemengden er anslått, da originalen ikke oppgir mål. «Dertil bestemt jern» er modernisert til kulejern/uthuler.

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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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