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Creamed Swede

Simple creamed swede from Erken & Caroline Steen's "Kogebog for skole og hjem" (1900): swede boiled tender, mashed and folded into a roux-based milk sauce, seasoned with salt and pepper.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 188 (falt i det fri)

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About the dish

Kålrabistuing hørte til hverdagens grønnsaksretter i norske hjem rundt 1900. I «Kogebog for skole og hjem» står den blant en rekke enkle grønnsakstuinger som lærte skolejenter grunnleggende oppbakt saus.

How to make it

  1. 1

    Boil the swede

    Peel and wash the swede, cut it into slices and put them in boiling, salted water. Boil until tender.

  2. 2

    Mash

    Take up the swede and press it through a colander, or crush it well into an even mash.

  3. 3

    Make the roux

    Melt the butter, stir in the flour and thin with the milk. Bring it to a boil so the sauce thickens.

  4. 4

    Stir together

    Fold the swede mash into the sauce, bring it back to a boil, and season with pepper and salt.

Changes from the original

Målene er omregnet til metrisk og moderne norsk (theske→ts, gr.→g). Fremgangsmåten er delt i trinn, men rekkefølge og teknikk er beholdt. Ingen priser i originalen.

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Frequently asked questions

Which swede works best?
A firm, young swede without a woody core becomes the most tender and gives the smoothest mash.
Can I use the cooking water?
Yes, the book generally recommends using the vegetable water for thinning in soups and sauces instead of pouring it away.

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