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Parsnip Purée

Parsnip purée from Erken's Stor kokebok (1914): parsnips boiled tender in salted water, pressed dry and through a sieve, and stirred hot with butter and pepper, optionally a little cream.

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

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About the dish

Purées of root vegetables belonged to the finer side dishes in Erken's kitchen and were often served with roasts. The recipe appears in the chapter "Root vegetables and vegetables" in Stor kokebok (1914).

How to make it

  1. 1

    Cook the roots

    Clean the parsnips and put them in the boiling, salted water. Cook until they are tender.

  2. 2

    Press

    Pour off the water and press the roots as dry as possible. Press them through a fine-mesh sieve or potato ricer. A couple of tablespoons of cream can be whipped in right away.

  3. 3

    Heat through

    Return the purée to the pot, add butter, salt, and pepper. Stir over the heat until it boils and the butter is well cooked in. Serve at once.

Changes from the original

Measurements have been converted to modern units, and the hair sieve has been replaced with a fine-mesh sieve or potato ricer. The method is divided into numbered steps.

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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. 373) → 1949 (korrekturlest, s. 411)~41% av teksten endretfjernetlagt til
Pastinakkpuré. (Purée de panais.) 12 store pastinakker 2 l. vand vann 1 toppet spiseske spiseskje salt 60 gr. smør pepper. De rensede pastinakker sættes settes over ilden varmen i det kokende, saltede vand, koker, vann, koker til de er møre, vandet heldes vannet helles fra, og pastinakkerne pastinakkene presses saa så tørre som mulig. Presses gjennem haarsigt, haves hårsikt, has tilbake i gryten, tilsættes tilsettes smør og krydderier. Røres over varmen, varmen til det koker, og smørret smøret er godt indkokt, innkokt, serveres straks. Et par spiseskeer spiseskjeer fløte kan vispes i, straks efterat røtterne røttene er presset gjennem sigten; sikten; dette forhøier baade både utseende og smak.

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Frequently asked questions

How do I make parsnip purée from this recipe?
Cook 12 large, cleaned parsnips in 2 liters of boiling, salted water (1 heaping tablespoon salt) until tender. Pour off the water, press the parsnips as dry as possible, and press them through a hair sieve (today: a sieve or potato ricer). Return the purée to the pot with 60 g butter and pepper, stir over the heat until it boils and the butter is well cooked in, and serve at once.
Can I make the purée finer and tastier?
Yes. The recipe recommends whipping in a couple of tablespoons of cream right after the roots have been pressed through the sieve – it improves both the appearance and the flavor.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 373. It is counted as a side dish of root vegetables and vegetables, serves 6, with a total time of about 45 minutes.

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