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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)

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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.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 374) → Modernised~86% of the text changedremovedadded
Næper 800 g neper (ca. 4 middels store). 50 gr. smør g smør. 30 gr. hvetemel g hvetemel. 1 del. dl melk eller fløte fløte. 1 teske salt 1/2 l. vand ts salt. 5 dl vann (til koking). 1 spiseske ss persille (finhakket). 1 knivsod klype sukker. Næperne skrælles, vaskes, sættes over ilden Skrell nepene og vask dem godt.. Kok opp vannet med salt, legg i det kokende, saltede vand, koker, nepene og kok dem til de er møre, skjæres møre. Ta dem opp og skjær dem pent op. Smørret smeltes, irøres melet, spædes opp i terninger eller staver. Behold kokevannet.. Smelt smøret, rør inn melet og spe med noget litt av næpevandet samt fløten, gives nepevannet og melken eller fløten. La sausen få et opkok. Næperne oppkok, og smak til med litt sukker og salt.. Legg nepene i sausen sammen med den fint hakkede persille haves i. Næper finhakkede persillen, varm godt gjennom og gulerøtter server. Neper og gulrøtter kan gjerne stues sammen, om man vil. sammen.

Note on Modernised

Mål er omregnet til moderne enheter (1 desiliter melk/fløte, 5 dl vann, 1 ts salt, 1 ss persille). «Knivsod sukker» er tolket som en klype sukker. Framgangsmåten er delt i nummererte trinn.

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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.

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