Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Creamed Turnips

Creamed turnips from Erken's Stor kokebok (1914): turnips boiled tender in salted water, cut up and warmed in a white sauce of butter, flour, turnip water and milk/cream with parsley and a pinch of sugar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 374 (falt i det fri)

Be the first to rate

About the dish

Creamed turnips were among the everyday root-vegetable dishes in Norwegian households, and Erken places them alongside the other root vegetables in the chapter. She notes that turnips and carrots may well be creamed together.

How to make it

  1. 1

    Clean the turnips

    Peel the turnips and wash them well.

  2. 2

    Boil tender

    Bring the water to a boil with the salt, add the turnips and boil them until tender. Take them out and cut them neatly into cubes or sticks. Keep the cooking water.

  3. 3

    Make the sauce

    Melt the butter, stir in the flour and thin with some of the turnip water and the milk or cream. Bring the sauce to a boil and season with a little sugar and salt.

  4. 4

    Cream and serve

    Put the turnips in the sauce together with the finely chopped parsley, heat through well and serve. Turnips and carrots may well be creamed together.

Changes from the original

Measurements have been converted to modern units (1 deciliter milk/cream, 5 dl water, 1 tsp salt, 1 tbsp parsley). "Knivsodd sukker" (a knife-tip of sugar) is interpreted as a pinch of sugar. The method is divided into numbered steps.

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. 374) → 1949 (korrekturlest, s. 411)~48% av teksten endretfjernetlagt til
Næper Neper, stuede. Neper 50 gr. smør 30 gr. hvetemel 1 del. 1½ dcl. melk eller fløte 1 teske ¼ teskje salt 1/2 ¾ l. vand vann 1 spiseske spiseskje persille 1 knivsod knivsodd sukker. Næperne skrælles, Nepene skrelles, vaskes, sættes settes over ilden varmen i det kokende, saltede vand, koker, vann, koker til de er møre, skjæres pent op. Smørret Smøret smeltes, irøres melet, spædes spes med noget noe av næpevandet nepevanntet samt fløten, gives gis et opkok. Næperne Nepene og den fint hakkede persille haves has i. Næper Neper og gulerøtter kan stues sammen, om man vil.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long does it take to boil the turnips?
The turnips are peeled, washed and boiled in boiling, salted water (about 1/2 liter) until tender. Allow around 20–25 minutes, and about 35 minutes total for the whole dish including the sauce.
How do I make the sauce?
Melt 50 g butter, stir in 30 g wheat flour and thin with some of the turnip water plus 1 dl milk or cream. Bring it to a boil, then add the cut-up turnips and 1 tablespoon of finely chopped parsley. Season with 1 teaspoon salt and a pinch of sugar.
Can I mix in other root vegetables?
Yes, in the original recipe from Henriette Schønberg Erken's Stor kokebok (1914, p. 374) it says that turnips and carrots may be creamed together if you like.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!