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Radishes, Creamed (radis en légumes)

Creamed radishes (radis en légumes) from Erken 1914: 100 radishes boiled tender, a sauce of 50 g butter, 30 g flour, 2 dl radish liquid, and 2 dl bouillon simmered 5 min, the radishes folded in and sprinkled with parsley.

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

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About the dish

Creamed radishes in a light butter sauce, a French-inspired vegetable dish from Erken's chapter on root vegetables and vegetables.

How to make it

  1. 1

    Boil the radishes

    Clean the radishes and boil them tender in boiling, salted water. Save the cooking liquid.

  2. 2

    Make the sauce

    Stir the butter and flour together, thin with the radish liquid and the bouillon, and let the sauce simmer for 5 minutes.

  3. 3

    Combine

    Fold the radishes into the sauce, sprinkle the parsley over, and salt to taste.

Changes from the original

Deciliter written as dl, tablespoon as tbsp. The radish liquid is the cooking water from the radishes. The quantities are kept as in the original.

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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)~73% av teksten endretfjernetlagt til
100 reddiker reddiker, 50 gr. smør smør, 30 gr. hvetemel hvetemel, 2 del. reddikkraft reddikkraft, 2 del. buljong buljong, 1 spiseske spiseskje finhakket persille. De rensede reddiker Reddikene vaskes godt, kokes møre i kokende, saltet vand. Smør og mel røres sammen, spædes med kraften og buljongen, smaakoker i 5 minutter. Reddikerne vendes i sausen, persillen strøes over, saltes efter smak. vann; vannet siles fra.

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Frequently asked questions

How many radishes do I need, and for how many servings?
The recipe uses 100 radishes and makes 6 servings. For this you need 50 g butter, 30 g wheat flour, 2 dl radish liquid, 2 dl bouillon, and 1 tablespoon finely chopped parsley.
How is the sauce made?
The butter and flour are stirred together (a roux-based sauce), thinned with the radish liquid and the bouillon, and simmered for 5 minutes. Then the boiled radishes are folded into the sauce, parsley is sprinkled over, and it is salted to taste.
Should the cooking water from the radishes be used?
Yes. The radishes are boiled tender in boiling, salted water, and 2 dl of this radish liquid is used together with 2 dl bouillon to thin the sauce.
Where does the recipe come from?
It is from Henriette Schønberg Erken's "Stor kokebok" (1914), page 381, where it is called "Radishes, creamed (radis en légumes)". The total time is about 35 minutes.

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