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Radishes, Boiled

Boiled radishes from Erken's Stor kokebok 1914: radishes boiled tender in salted water, arranged on a warm platter with a napkin and served hot with asparagus butter or maître d'hôtel butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 381 (falt i det fri)

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About the dish

A simple arrangement of boiled radishes from the chapter on root vegetables and vegetables, served as a warm vegetable dish with a butter sauce.

How to make it

  1. 1

    Wash the radishes

    Wash the radishes well and clean them.

  2. 2

    Boil

    Boil the radishes tender in boiling, salted water.

  3. 3

    Drain

    Drain off the water.

  4. 4

    Arrange

    Place a warm napkin on a warm platter and lay the radishes on it. Serve piping hot with asparagus butter or maître d'hôtel butter.

Changes from the original

Quantities are not given in the original; guideline amounts of radishes, salt, and butter have been added. The language of the method has been modernized.

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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. 381) → 1949 (korrekturlest, s. 419)~90% av teksten endretfjernetlagt til
Reddikerne vaskes godt, De rensede reddiker kokes møre i kokende, saltet vand; vandet siles fra. Reddikerne anrettes paa varmt fat, hvorpaa er lagt en varm serviet. Serveres rykende varme vann. Smør og mel røres sammen, spes med aspargessmør eller maitre d'hotel-smør. kraften og buljongen, småkoker i 5 minutter. Reddikene varmes i sausen, saltes efter smak, persillen strøes over. Til 6 å 8 personer.

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Frequently asked questions

Should the radishes be peeled before boiling?
No. According to the recipe, the radishes are only washed well, then boiled tender in boiling, salted water.
How long do they boil?
They are boiled until tender – the whole dish takes about 25 minutes. Boil until a fork goes through easily, and drain off the water.
What is served with them?
The radishes are arranged piping hot on a warm platter with a warm napkin underneath, and served with asparagus butter or maître d'hôtel butter.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 381, in the chapter on root vegetables and vegetables.

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