Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Grønnsaker og røtter, s. 84 (falt i det fri)
Fry the beetroot
Cut the large boiled beetroots into slices, season with salt and pepper and fry them in butter. Set them aside to keep warm.
Fry the onion and celery
Fry the chopped onion and the fine strips of raw celery in the same pan.
Arrange
Place the beetroot slices on a warm dish with a mound of onion and celery on each slice. Pour the brown butter over.
1939 edition
Historic source edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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