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Brussels Sprouts with Butter II (choux de Bruxelles au beurre)

Simple Brussels sprouts with butter from Erken's Stor kokebok 1914: sprouts boiled tender, drained and tossed in hot butter, sprinkled with chopped parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 391 (falt i det fri)

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About the dish

One of several Brussels sprout variations in the vegetable chapter, where Erken repeats "prepared as above" and refers back to the first Brussels sprout recipe: the sprouts are cleaned, the outer leaves removed and they are boiled in salted water until just tender.

How to make it

  1. 1

    Clean the sprouts

    Clean the Brussels sprouts, remove the outer leaves and cut off the stem ends. Rinse the sprouts well.

  2. 2

    Boil the sprouts

    Boil the Brussels sprouts in salted water until just tender.

  3. 3

    Drain

    Place the sprouts in a colander or sieve so that all the water drains off well.

  4. 4

    Toss in butter

    Heat the butter well in a frying pan, add the boiled sprouts and shake the pan vigorously so the sprouts are coated in the butter.

  5. 5

    Serve

    Sprinkle the chopped parsley over and serve at once.

Changes from the original

The quantity of Brussels sprouts was illegible in the OCR and has been set to 1 kg, as in the other Brussels sprout recipes. Measures are modernized (grams, tablespoon), and "omeletpande" is rendered as frying pan.

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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. 391) → 1949 (korrekturlest, s. 431)~52% av teksten endretfjernetlagt til
1 Rosenkål med smør II. (Choux de Bruxelles au beurre.) y 2 kg. rosenkaal rosenkål 100 gr. smør salt 1 spiseske spiseskje finhakket persille. Kaalen Kålen renses og behandles som ovenfor, kokes, lægges paa sigt, saa vandet legges på sikt, så vannet kommer godt fra. Det meget varme smør haves hes i en omeletpande; omelettpanne; den kokte kaal lægges kål legges heri, rystes sterkt med smørret smøret og bestrøes med den hakkede persille.

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Frequently asked questions

What is the difference between this and Brussels sprouts with butter I?
In this version the Brussels sprouts are boiled first, drained well in a sieve, and then tossed in very hot butter in an omelet pan before being sprinkled with chopped parsley. The sprouts thus get a brief frying in the butter, not just butter poured over.
How much butter and parsley are needed?
For 1 kg Brussels sprouts you use 100 g butter, salt and 1 tablespoon finely chopped parsley. The recipe is figured for 4 servings.
Why must the water drain off the sprouts well?
Because the sprouts are to be tossed in very hot butter. If they are wet, the butter spatters and the dish turns watery instead of the butter coating the sprout heads.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 391, under cabbage dishes. The French name is choux de Bruxelles au beurre.

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