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Creamed salsify

Salsify roots are cleaned, cut and placed in vinegar-and-flour water to keep from darkening, boiled tender and creamed in a light sauce thickened with the cooking liquid. From Erken & Steen 1900.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 194 (falt i det fri)

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About the dish

Skorsonerrot, kalt «svartrot», var en aktet vintergrønnsak i eldre kjøkken. Den mørkner raskt når den skjæres, derfor eddik- og melvannet. Fra «Kogebog for skole og hjem» (1900) av Henriette Schønberg Erken og Caroline Steen.

How to make it

  1. 1

    Clean and soak

    Wash and scrape the salsify roots and cut them into 4 cm long pieces. As you go, place the pieces in a bowl with 1 liter of cold water with 1 tbsp vinegar and 1 tbsp wheat flour added, so that they do not darken.

  2. 2

    Boil the roots

    Boil the roots in 7.5 dl (¾ l) of boiling water with salt and sugar added until they are tender. Reserve the cooking liquid.

  3. 3

    Make the sauce

    Melt the butter, stir in the flour and thin with the liquid from the boiled roots into a smooth sauce.

  4. 4

    Combine and serve

    Return the roots to the sauce and bring it all to a boil before serving.

Changes from the original

«1 bundt» er anslått til ca. 500 g og «¾ l.» skrevet som 7,5 dl. Bløtleggingsvannet med eddik og mel er tatt med i ingredienslisten som eget punkt. «theske»/«knivsod» modernisert til ts og knivsspiss.

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Frequently asked questions

Why are the roots placed in vinegar-and-flour water?
Salsify root darkens quickly in air after being peeled. The acidic flour water keeps the pieces light until they are boiled.
Can I use the cooking liquid in the sauce?
Yes, that is precisely the point. The liquid from the boiled roots thins the sauce and gives the dish much of its flavour.

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