Rutabaga prepared like sauerkraut: shredded rutabaga is boiled until tender in salted water for about 1 hour, brought to a boil in a thickening of 50 g butter, 30 g flour, and 2–3 dl meat stock, and seasoned with salt, vinegar, and caraway.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 394 (falt i det fri)
A variation in which rutabaga is prepared on the same principle as sauerkraut, with a thickening, vinegar, and caraway. The dish belonged to inexpensive everyday fare and was served with salted and fatty meat.
Boil the rutabaga
Cut the rutabaga up small or into strips and boil it in boiling, salted water for about 1 hour.
Make the thickening
Melt 50 g butter, stir in 30 g all-purpose flour, and thin with 2–3 dl meat stock or water.
Boil up and season
Add the rutabaga to the thickening and bring it to a boil. Season with salt and vinegar, and add a little caraway.
'del.' has been converted to deciliters, and the amount of rutabaga (not given in the original) has been estimated. The method has been divided into steps in modern Norwegian.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
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