Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Mashed Rutabaga

Mashed rutabaga after Erken: boiled rutabaga is mashed and combined into a boiled white sauce of 50 g butter, 30 g flour, and 3–4 dl milk, seasoned with salt and pepper. A variation with half potatoes boiled in the salt-meat pot and mixed with meat stock and fat.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 394 (falt i det fri)

Be the first to rate

About the dish

Mashed rutabaga was one of the steady companions to salted and boiled meat in the Norwegian household. Erken gives both a refined variation with a white sauce of butter, flour, and milk, and a simpler everyday variation with half potatoes boiled in the salt-meat pot.

How to make it

  1. 1

    Boil the rutabaga

    Peel and wash the rutabaga, cut it into slices, and place it in boiling, salted water. Boil until tender.

  2. 2

    Mash

    Remove the rutabaga and rub it through a colander, or mash it well.

  3. 3

    Make the sauce

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

  4. 4

    Combine and season

    Add the mashed rutabaga, bring the mash to a boil again, and stir in salt and pepper to taste.

  5. 5

    Variation

    The mash can also be made with half rutabaga and half potatoes, boiled in the salt-meat pot, mashed fine, and mixed with meat stock and a little fat.

Changes from the original

'del.' has been converted to deciliters and 'hvetemel' to all-purpose flour in modern form. The amount of water has been kept, and the method has been divided into steps in modern Norwegian.

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.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 394) → 1949 (korrekturlest, s. 67)~100% av teksten endretfjernetlagt til
Kaalrabi (chou rave). 1 stor kaalrabi 50 gr. smør 30 gr. hvetemel 3—4 del. melk salt pepper 1 l. vand. Kaalrabien skrælles, vaskes, skjæres i skiver, sættes over ilden i det kokende, saltede vand; tages op, gnides gjennem et dørslag eller knuses godt. Smørret smeltes, irøres melet, spædes med melken, gives et opkok, tilsættes kaalrabien, faar igjen et opkok, irøres pepper og salt efter smak. Kaalrabistappe kan lages av halvparten kaalrabi og halvparten poteter; kokes i saltkjøtsgryten, stampes fin og tilsættes kjøtkraft og litt fett. % kg. kålrabi. Lages på samme måte som Sellerijsuppe.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How is the rutabaga boiled?
It is peeled, washed, and cut into slices, and boiled in 1 liter of boiling, salted water until tender. It is then removed and rubbed through a colander or mashed well.
What does the sauce in the mash consist of?
A simple roux-based sauce: 50 g butter is melted, 30 g all-purpose flour is stirred in and thinned with 3–4 dl milk. The sauce is brought to a boil, the rutabaga is added, and everything is brought to a boil again before you season with salt and pepper.
Can you use potatoes in the mash?
Yes. Henriette Schønberg Erken writes in 'Stor kokebok' (1914, p. 394) that the mash can be made with half rutabaga and half potatoes, boiled in the salt-meat pot, mashed fine, and mixed with meat stock and a little fat.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!