Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Scorzonera (Black Salsify)

Scorzonera from Erken's Stor kokebok (1914): the roots are scraped, placed in water with vinegar/lemon so they don't darken, cooked tender in salted, sugared water and warmed in a white sauce of butter, flour and cream or milk. Alternative method: cook the roots unpeeled, scrape them afterward and put them in boiling milk thickened with cold creamed butter and flour.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 374 (falt i det fri)

Be the first to rate

About the dish

Scorzonera (salsify) was a common winter root vegetable in Erken's time. She explains how to recognize good roots — they should be white at the break and give a white, milky sap — and gives two ways to prepare them.

How to make it

  1. 1

    Soaking water

    Mix 1 liter of warm water with 2 tbsp vinegar and 1 tbsp wheat flour, or with 2 tbsp lemon juice.

  2. 2

    Clean the roots

    Wash and scrape the scorzonera roots, cut them into 4 cm long pieces and place them in the soaking water as you go, so they do not darken.

  3. 3

    Cook the roots

    Bring 7.5 dl water to a boil with salt and a pinch of sugar, add the roots and cook them tender.

  4. 4

    Make the sauce

    Melt the butter, stir in the flour and thin with the cream or milk. Let the sauce cook through well.

  5. 5

    Assembly

    Give the roots a boil in the sauce and serve.

  6. 6

    Alternative method

    The roots can also be cooked unpeeled: wash them, cook them tender in salted water, scrape or peel them clean, cut them at once into suitably long pieces and put them in boiling milk. Cream together butter and flour cold and add it to the pot just before serving; cook until it thickens. Measure the milk that is poured over — for 5 dl milk use 50 g butter and 35 g wheat flour.

Changes from the original

Quantities are converted to modern units (5 dl cream/milk, 7.5 dl water, 1 tsp salt). "A deep plateful" of roots is estimated at about 800 g. "A knife-point of sugar" is interpreted as a pinch. The method is split into numbered steps, with the alternative method as its own step.

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.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 374) → 1949 (korrekturlest, s. 412)~47% av teksten endretfjernetlagt til
Skorzonerrøtter, Skorsonérrøtter, en dyp tallerken 50 gr. smør 40 gr. hvetemel 1/2 ½ l. fløte eller melk 1 teske ¼ teskje salt 1 knivsod knivsodd sukker 3/4 ¾ l. vand. Skorzonerrøtter kan anvendes hele vinteren. Er de gode, skal de være hvite, naar man knækker dem over, likesom der skal vise sig en hvit, melkeagtig saft. Skorzonerrøtterne vann. Skorsonérrøttene vaskes, skrapes, skjæres i 4 cm. lange stykker og lægges efterhaanden, legges efterhånden, for ikke at å bli mørke, i en bolle med 1 l. varmt vand, vann, hvori man har rørt 2 skeer skjeer eddik og 1 ske skje hvetemel eller 2 spiseskeer citronsaft. Røtterne sættes spiseskjeer sitronsaft. Røttene settes over ilden varmen i 3/4 ¾ l. kokende vand, vann, hvori salt og sukker. — Smørret Smøret smeltes, irøres melet, spædes spes med fløten eller melken. Røtterne gives Røttene gis et opkok i sausen. Røtterne Røttene kan ogsaa også kokes urensede. Vask dem da, sæt sett dem over ilden varmen i kokende saltet vand vann og kok dem, dem til de er møre. Skrap dem saa så rene eller «flåa «flå dem», skjær dem straks i passe lange stykker og læg legg dem efterhaanden efterhånden i kokende melk. Smør og mel røres koldt sammen og lægges legges i gryten like før anretningen. Koker, Koker til det jevner sig. Maal melken, Mål melken som heldes helles over; er det 1/2 ½ l. melk for eksempel, saa så ta 50 gr. smør og 35 gr. hvetemel. Kokte skorsonérrøtter kan også brukes til puddinger og omeletter som asparges.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How do I know the scorzonera roots are good?
According to the recipe, they should be white when you snap them in two, and a white, milky sap should appear. The roots can be used all winter.
How do I keep the roots from darkening?
Wash and scrape the roots, cut them into pieces about 4 cm long and place them as you go in a bowl with 1 liter of warm water mixed with 2 spoons of vinegar and 1 spoon of wheat flour – or 2 tablespoons of lemon juice.
How is the sauce made?
Melt 50 g butter, stir in 40 g wheat flour and thin with ½ liter cream or milk. The roots are first cooked in ¾ liter of boiling water with 1 teaspoon salt and a pinch of sugar, and then given a boil in the sauce.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!