Revised 1949 recipe
From the revised edition of the Big Cookbook.
ProofreadPage 417
Jordsjokkene renses og kokes som ovenfor forklart, legges op på varm serviett, strøes over med finskåren trøffel og serveres rykende varme med aspargessmør.
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
Boil the artichokes
Clean the Jerusalem artichokes and boil them as in the recipe before.
- 2
Arrange
Lay them on a warm napkin and sprinkle with finely sliced truffle.
- 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.
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Community interpretations
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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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- Jerusalem Artichoke Pudding (soufflé de topinambours)Big Cookbook
- Breaded Salsify RootsBig Cookbook
- Cabbage with Butter (choux au beurre)Big Cookbook
- Battered fried Jerusalem artichokesBig Cookbook
- Cabbage Gratin (choux au gratin)Big Cookbook
- Battered fried carrotsBig Cookbook
- Cabbage Head with VegetablesBig Cookbook
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