How long should the root vegetables be blanched before drying?

The scraped and julienned roots are blanched for 5–8 minutes, and set to dry immediately afterward.

What temperature and drying time apply to the different roots?

Drying starts at 80–90 °C and is gradually lowered to 60 °C. Celeriac is dried about 1 1/2 hours, parsnip 2 hours and carrots 3 hours.

Which root vegetables can be dried this way?

The recipe mentions carrots, parsnip and celeriac, but the method can be used on similar roots. All are washed, scraped and cut into strips first.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 607, in the chapter on drying fruit and vegetables.

Root Vegetables (drying)

Carrots, parsnip and celeriac are washed, scraped, cut into strips, blanched 5–8 minutes and dried at 80–90 °C falling to 60 °C (celeriac 1 1/2 h, parsnip 2 h, carrot 3 h).

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 607 (falt i det fri)

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About the dish

Dried root vegetables were the backbone of soup greens through the winter.

How to make it

1
Clean
Wash and scrape the roots, and cut them into strips.
2
Blanch
Blanch the strips in boiling water for 5–8 minutes.
3
Dry
Dry at once at 80–90 °C (195 °F), falling to 60 °C (140 °F): celeriac about 1 1/2 hours, parsnip about 2 hours and carrots about 3 hours.

Changes from the original

The language has been modernized; times and temperatures are kept.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 Modernisert

Til1914 Modernisert

1914 (korrekturlest, s. 607) → Modernisert~86% av teksten endretfjernetlagt til

~~Røtter, som gulerøtter, pastinakrøtter, selleri m. m. vaskes, skrapes~~ gulrøtter. pastinakk. sellerirot. Vask og ~~skjæres~~ skrap røttene, og skjær dem i ~~strimler, forvelles~~ strimler.. Forvell strimlene i ~~5—8 minutter. Tørres~~ kokende vann i 5–8 minutter.. Tørk straks ved ~~80—90° C. ned~~ 80–90 °C, fallende til ~~60° C. Selleri i 1 1/2~~ 60 °C: selleri ca. 1½ time, ~~pastinakrøtter~~ pastinakk ca. 2 ~~timer, gulerøtter i~~ timer og gulrøtter ca. 3 timer.

Note til Modernisert

Språket er modernisert; tider og temperaturer er beholdt.

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Frequently asked questions

How long should the root vegetables be blanched before drying?: The scraped and julienned roots are blanched for 5–8 minutes, and set to dry immediately afterward.
What temperature and drying time apply to the different roots?: Drying starts at 80–90 °C and is gradually lowered to 60 °C. Celeriac is dried about 1 1/2 hours, parsnip 2 hours and carrots 3 hours.
Which root vegetables can be dried this way?: The recipe mentions carrots, parsnip and celeriac, but the method can be used on similar roots. All are washed, scraped and cut into strips first.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 607, in the chapter on drying fruit and vegetables.

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