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Jerusalem artichokes with asparagus butter

Boiled Jerusalem artichokes arranged on a warm napkin, sprinkled with finely sliced truffle and served piping hot with asparagus butter. From Erken's Stor kokebok (1949), p. 417.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 417 (falt i det fri)

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About the dish

A short party dish in the vegetable chapter, where truffle and asparagus butter lift the plain artichokes.

How to make it

  1. 1

    Boil the artichokes

    Clean the Jerusalem artichokes and boil them as in the recipe before.

  2. 2

    Arrange

    Lay them on a warm napkin and sprinkle with finely sliced truffle.

  3. 3

    Serve

    Serve piping hot with asparagus butter.

Changes from the original

The text is rewritten in the imperative. The book gives no quantities, so none are listed.

Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 417) → Modernised~81% of the text changedremovedadded
Jordsjokkene renses jordskokker (renset og kokes kokt). trøffel (finskåret). aspargessmør (til servering). Rens jordskokkene og kok dem som ovenfor forklart, legges op i oppskriften foran.. Legg jordskokkene på en varm serviett, strøes over med finskåren trøffel serviett og serveres strø finskåret trøffel over.. Server rykende varme med aspargessmør.

Note on Modernised

Teksten er omskrevet i imperativ. Mengder oppgis ikke i boka og er derfor ikke satt opp.

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Frequently asked questions

What is asparagus butter?
The book mentions it as an accompaniment without a recipe here; it is butter flavoured with asparagus.
Do I have to use truffle?
The book uses truffle as a garnish and flavouring, but gives no quantity.

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