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Stachys a la creme

Erken 1914: boiled Chinese artichoke tubers (stachys/crosnes) are dried on a cloth and tossed in a white sauce flavored with a little mushroom essence.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 375 (falt i det fri)

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About the dish

A finer version of stachys preparation, in the French style with white sauce and mushroom essence. The recipe follows right after "Stachys, fried" in the chapter on root vegetables and greens.

How to make it

  1. 1

    Boil the tubers

    Clean the stachys tubers and boil them tender in salted water. Strain off the water.

  2. 2

    Dry

    Lay them out on a cloth to dry.

  3. 3

    Make the white sauce

    Melt the butter, stir in the flour, and thin with the milk little by little into a smooth sauce. Bring it to a boil and season with salt.

  4. 4

    Combine

    Toss the tubers in the sauce and add a little mushroom essence before serving.

Changes from the original

Quantities are estimated, as the original gives no measurements, and the white sauce is specified with butter, wheat flour, and milk. The OCR's "watered in the sauce" is corrected to "tossed in the sauce." Mushroom essence can be replaced with strongly reduced mushroom stock.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 413)~93% of the text changedremovedadded
600 g De rensede stachys (crosnes) (mengde ikke oppgitt i originalen). 1 l vann (lett saltet, til koking). 30 g smør (til hvit saus). 30 g hvetemel (til hvit saus). 4 dl melk (til hvit saus). 1 ts champignonessens (eller innkokt soppkraft). Rens stachysknollene og kok dem møre kokes i saltet vann. Sil av vannet.. Legg dem opp vann; når de er møre, siles vannet fra. Legges op på et klede så de får tørke.. Smelt smøret, rør inn melet og spe med melken litt om litt til en passe jevn saus. Kok den opp klæde for å tørres og smak til med salt.. Vend knollene varmes i sausen og sausen; tilsett litt champignonessens før servering. champignonessens, eller de serveres med smør som er rørt bløtt.

Note on Modernised

Mengder er anslått, da originalen ikke oppgir mål, og hvit saus er spesifisert med smør, hvetemel og melk. OCR-ens «vannes i sausen» er rettet til «vendes i sausen». Champignonessens kan erstattes med kraftig innkokt soppkraft.

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Frequently asked questions

What is stachys?
Stachys are the small, pearl-shaped tubers of Chinese artichoke (Stachys affinis), a root vegetable used in Norwegian kitchens around 1900. The recipe is from Henriette Schonberg Erken's "Stor kokebok" (1914), p. 375.
How are the stachys cooked?
The cleaned tubers are boiled in salted water until tender. Then the water is strained off, and the tubers are laid on a cloth to dry before being tossed in the sauce.
Which sauce is used?
A white sauce, flavored with a little mushroom essence. The tubers are tossed in the sauce after they have been boiled and dried.
Why should the tubers be dried on a cloth?
So that the cooking water does not thin the white sauce, keeping the sauce thick so it coats the tubers nicely.

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