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Leeks

Erken's simple recipe for boiled leeks in bundles, served on a warm platter with parsley and melted asparagus butter (simply melted butter).

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 396 (falt i det fri)

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About the dish

Simple boiled leeks served as a vegetable dish in their own right, the way asparagus was served in the period – on a warm platter with a napkin and a butter sauce on the side.

How to make it

  1. 1

    Clean the leeks

    Clean the leeks, cut away the root and the topmost green leaves. Rinse well so that all grit is gone.

  2. 2

    Tie in bundles

    Tie the leeks together in small bundles with string so the stalks hold their shape during boiling.

  3. 3

    Boil

    Put the bundles in boiling, salted water and boil them tender, about 20–30 minutes depending on thickness.

  4. 4

    Serve

    Lift out the leeks, let them drain and place them on a warm platter with a warm napkin. Snip off the string, sprinkle with parsley and serve at once with melted butter (asparagus butter).

Changes from the original

Quantities are given in modern measures (liter, grams), "bundled together" is explained as tying with string, and the boiling time is given as 20–30 minutes since modern leeks are more tender. Asparagus butter is explained as melted butter.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 396) → Modernisert~89% av teksten endretfjernetlagt til
12 purrer vand stk purre (middels store). 2 liter vann (til koking). 2 tsk salt (i kokevannet). 100 g smør persille Purren renses, befries for rot (smeltet, som aspargessmør). 2 ss finhakket persille. Rens purren, skjær bort rota og de øverste grønne blade, skylles godt, bundtes sammen. Koker møre bladene. Skyll godt slik at all jord forsvinner.. Bind purren sammen i små bunter med hyssing slik at stengene holder formen under kokingen.. Legg buntene i kokende, saltet vand, koker vann og kok dem møre, ca. ½ time. Serveres straks paa 20–30 minutter etter tykkelsen.. Ta opp purren, la den dryppe av og legg den på et varmt fat, hvorpaa er lagt fat med en varm serviet. Overstrøes serviett. Klipp av hyssingen, strø over persille og server straks med persille. Aspargessmør serveres til. smeltet smør (aspargessmør).

Note til Modernisert

Mengder er satt i moderne mål (liter, gram), «bundtes sammen» er forklart som binding med hyssing, og koketiden er angitt som 20–30 minutter da moderne purre er mørere. Aspargessmør er forklart som smeltet smør.

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Frequently asked questions

How long should the leeks boil?
The leeks are boiled tender in boiling, salted water for about half an hour. Total time for the dish is about 45 minutes including cleaning.
How do I prepare the leeks before boiling?
Clean the leeks, remove the root and the topmost green leaves, rinse them well and tie the stalks together in bundles before putting them in the boiling water.
What is served with the leeks?
The leeks are placed directly on a warm platter with a warm napkin underneath, sprinkled with parsley and served with asparagus butter on the side.
How many leeks do I need?
The recipe from Henriette Schønberg Erken's "Stor kokebok" (1914) uses 12 leeks for 4 servings, that is, three per person.

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