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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)

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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. 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. 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. 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.

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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
1949 (proofread, p. 411) → Modernised~82% of the text changedremovedadded
Pastinakkboller. 7 stk store pastinakker pastinakkrøtter. 1 stk egg 1 à (deles i plomme og hvite). 2 spiseskjeer ss hvetemel (1–2 ss etter behov). salt (etter smak). pepper smør. De rensede pastinakker settes over varmen (etter smak). smør (til steking, eller nøytral olje til fritering). Rens pastinakkene og legg dem i kokende, saltet vann, tas op vann. Ta dem opp når de er møre, tørres. Pastinakkene gnis gjennem dørslag, tilsettes eggeplommen, krydderier, melet og tilsist la dem tørke godt av.. Gni pastinakkene gjennom en finmasket sil eller dørslag. Rør inn eggeplomme, salt, pepper og mel, og vend til sist inn den stivvispede eggehvite. Av denne deig lages stivpiskede eggehviten.. Form små kroketter eller boller, som brunes boller av deigen. Brun dem i smør smør, eller griljeres, paner dem og kokes i smultgryte friter dem pent gulbrune. gyllenbrune.

Note on Modernised

Mål er modernisert, dørslag er tolket som finmasket sil, og steking i smultgryte er angitt som frityrsteking i nøytral olje som alternativ til smør. Fremgangsmåten er delt i nummererte trinn.

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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.

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