How many parsnips do I need, and what else goes in the dough?

7 large parsnips, 1 egg (the yolk and the stiffly beaten white separately), 1–2 tablespoons all-purpose flour, salt, pepper, and butter for frying.

How are the parsnips prepared?

They are cleaned and cooked in boiling, salted water until tender. Then they are taken out, dried, and pressed through a colander into a purée before the egg, spices, and flour are stirred in.

How are the balls fried?

Form small croquettes or balls from the dough and brown them in butter, or bread them and deep-fry them in lard until nicely golden brown.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok (1914), page 373. It is served as a side dish, serves about 4, and takes around an hour.

Parsnip Balls

Parsnip balls from Erken (1914): tender, mashed parsnip mixed with egg yolk, flour, spices, and stiffly beaten egg white, formed into small croquettes and browned in butter or deep-fried.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 373 (falt i det fri)

Be the first to rate

About the dish

The recipe begins at the bottom of page 373 in the chapter "Root vegetables and vegetables" and continues on the next page. Small croquettes of mashed root vegetables were a popular side dish for roasts around 1914.

How to make it

1
Cook the roots
Clean the parsnips and put them in boiling, salted water. Take them out when they are tender and let them dry off well.
2
Make the dough
Press the parsnips through a fine-mesh sieve or colander. Stir in the egg yolk, salt, pepper, and flour, and finally fold in the stiffly beaten egg white.
3
Form and fry
Form small croquettes or balls from the dough. Brown them in butter, or bread them and deep-fry them until nicely golden brown.

Changes from the original

Measurements have been modernized, the colander is interpreted as a fine-mesh sieve, and frying in a pot of lard is given as deep-frying in neutral oil as an alternative to butter. 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.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 373) → 1949 (korrekturlest, s. 411)~37% av teksten endretfjernetlagt til

Pastinakkboller. 7 store pastinakker 1 egg 1 à 2 ~~spiseskeer~~ spiseskjeer hvetemel salt pepper smør. De rensede pastinakker ~~sættes~~ settes over ~~ilden~~ varmen i kokende, saltet ~~vand, tages op, naar~~ vann, tas op når de er møre, tørres. ~~Pastinakkerne gnides~~ Pastinakkene gnis gjennem dørslag, ~~tilsættes eggeblommen,~~ tilsettes eggeplommen, krydderier, melet og ~~tilsidst~~ tilsist den stivvispede eggehvite. Av denne deig lages ~~smaa~~ små kroketter eller boller, som brunes i smør eller ~~griljeres~~ griljeres, og kokes i smultgryte pent gulbrune.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How many parsnips do I need, and what else goes in the dough?: 7 large parsnips, 1 egg (the yolk and the stiffly beaten white separately), 1–2 tablespoons all-purpose flour, salt, pepper, and butter for frying.
How are the parsnips prepared?: They are cleaned and cooked in boiling, salted water until tender. Then they are taken out, dried, and pressed through a colander into a purée before the egg, spices, and flour are stirred in.
How are the balls fried?: Form small croquettes or balls from the dough and brown them in butter, or bread them and deep-fry them in lard until nicely golden brown.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok (1914), page 373. It is served as a side dish, serves about 4, and takes around an hour.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!