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Brussels Sprout Purée (purée de choux de Bruxelles)

Brussels sprout purée from Erken 1914: 2 kg sprouts boiled, finished in 60 g butter and pressed to a purée, mixed with mashed potato (100 g potatoes, 20 g butter, 1 dl boiling milk) in a 3:1 ratio and finished with 20 g melted butter.

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

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About the dish

Brussels sprout purée in a ratio of 3 parts sprout purée to 1 part mashed potato – a typical French-inspired purée variant in Erken's vegetable chapter. The recipe continues on the next printed page with the method for the mashed potato.

How to make it

  1. 1

    Boil the sprouts

    Clean the Brussels sprouts and boil them almost done. Place them on a cloth, but do not let them go completely cold.

  2. 2

    Finish in butter

    Finish cooking the sprouts in the butter and then press them through a sieve into a purée.

  3. 3

    Make mashed potato

    Peel the potatoes and boil them in salted water as usual. Drain the water and press the potatoes through a potato ricer. Put them in the pot and quickly stir in the butter and the boiling milk. The purée should preferably not boil.

  4. 4

    Mix and serve

    Mix the two purées together – 3 parts sprout purée to 1 part mashed potato – and stir in about 20 g melted butter as it is served.

Changes from the original

The quantity of boiling milk for the mashed potato was illegible in the OCR and has been set to 1 dl. Measures are modernized (dl, grams), and "rubbed through a sieve/press" is rendered as pressing through a sieve or potato ricer.

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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. 430)~89% av teksten endretfjernetlagt til
(Purée de choux de Bruxelles.) 3 del. rosenkaalpuré 1 rosenkålpuré x del. potetespuré 2 kg. rosenkaal 60 gr. smør. Til potetespuréen: 100 gr. poteter 20 gr. smør 1 del. kokende melk. Kaalen renses og Rosenkålen behandles som ovenfor. Den omtrent færdigkokte rosenkaal lægges op paa et klæde, men maa ikke helt avkjøles, kokes derefter færdig i smørret, gnides gjennem sigt. Blandes derefter med potetespuréen, laget paa følgende maate: Poteterne skrælles og kokes i saltet vand som vanlig. Vandet heldes fra, og poterne gnides gjennem presse; haves i gryte, tilsættes smørret ovenfor og den kokende melk ved rask omrøring. Skal helst ikke koke. Puréerne passes gjennem, blandes sammen med potetespuré og tilsættes omkring 20 gr. smeltet smør, idet de varmes gjennnem og serveres.

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Frequently asked questions

What is the mixing ratio in the purée?
3 parts sprout purée to 1 part mashed potato. For the sprout purée you use 2 kg Brussels sprouts and 60 g butter, for the mashed potato 100 g potatoes, 20 g butter and 1 part boiling milk.
How are the Brussels sprouts handled?
The sprouts are cleaned and boiled almost done, placed on a cloth (but should not be cooled completely), then finished in the butter and rubbed through a sieve.
Anything to watch with the mashed potato?
Potatoes are boiled in salted water, the water is drained, and the potatoes are pressed. Butter and boiling milk are added while stirring quickly – the purée should preferably not boil.
How is the purée served?
The two purées are mixed together and about 20 g melted butter is added as they are served. The recipe is from Schønberg Erken's Stor kokebok (1914), p. 391, and serves 6.

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