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Fried Parsnips

Parsnips boiled tender, halved lengthwise, breaded in egg white and rusk crumbs and fried light brown in butter or lard. With Erken's advice on breading. From Erken's Stor kokebok 1914, pp. 372–373.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 372 (falt i det fri)

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About the dish

The parsnip had a sweetish flavor and was used by Erken especially for yellow-pea dishes, or fried. The recipe also contains her practical advice on breading: put the rusk on kitchen paper, not on a plate.

How to make it

  1. 1

    Clean and boil

    Scrape and rinse the parsnips well, and boil them tender in boiling, salted water.

  2. 2

    Cut up

    Cut them in two lengthwise; if they are very long, split them across in two as well.

  3. 3

    Bread

    Turn them in egg white and then in crushed, sifted rusk. If you have no egg whites, you can turn them in a flour thickening or a little salted milk before the rusk.

  4. 4

    Fry

    Fry them light brown in butter, or deep-fry them in lard.

  5. 5

    Erken's advice

    Put the rusk on a piece of kitchen paper, not on a plate, so you can quickly toss the rusk over what is to be breaded; then it does not clump, and you use it twice as long. Carrots can be boiled and fried the same way.

Changes from the original

Measurements converted to modern units. "Rusk" is given as rusk dust/dry breadcrumbs, and "lard pot" as a deep-fryer with lard or neutral oil.

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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
1914 (proofread, p. 372) → Modernised~82% of the text changedremovedadded
1/2 kg. pastinakker 500 g pastinakk. 1 l. vand l vann (til koking). 1 ts salt (i kokevannet). 1 stk eggehvite kavring (eller litt saltet melk / meljevning). 1,5 dl kavringstøv (støtt og siktet). 75 g smør eller smult. Kok pastinakkerne smult (til steking). Skrap og skyll pastinakkene godt, og kok dem møre i kokende, saltet vand, efterat de er skrapet og skyllet godt; del vann.. Del dem langsefter i to; to på langs; er de meget lange, kløves de ogsaa tversover også tvers over i to. to.. Vend dem i eggehvite og støtt, sigtet kavring og stek dem lysebrune deretter i smør eller smultgryten. Findes støtt, siktet kavring. Har du ingen eggehviter staaende, maa man nøie sig med at eggehviter, kan du vende dem i en meljevning, derefter i kavring. Akkurat det samme kan man gjøre med fisk og karbonader, som skal stekes; vend dem først i meljevning eller litt saltet melk, derefter melk før kavringen.. Stek dem lysebrune i kavring, naar der er mangel paa eggehvite. Og saa ikke kavringen paa en tallerken smør, eller fat! frityrstek dem i smult.. Ha den paa kavringen på et kjøkkenpapir, saa man ikke på en tallerken, så du raskt kan slaa slå kavringen over den ting, som skal griljeres. Kavringen utnyttes paa denne maate dobbelt saa længe; paa tallerkenen blir den «grøtet» eller klumper sig sammen. Det er for det første ødselt, for det andet kan det, som skal griljeres, aldrig bli pent paa paneres; da klumper den vis. Gulerøtter seg ikke, og du utnytter den dobbelt så lenge. Gulrøtter kan kokes og stekes paa på samme maate som pastinakrøtter. måte.

Note on Modernised

Mål er omregnet til moderne enheter. «Kavring» er angitt som kavringstøv/tørt brødrasp, og «smultgryte» som frityrgryte med smult eller nøytral olje.

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Frequently asked questions

How do I prepare the parsnips before frying?
Scrape and rinse them well, boil them in 1 liter of boiling, salted water, and then cut them in two lengthwise. If they are very long, cut them across as well.
What do I do if I don't have egg white for breading?
Turn the parsnips in a flour thickening (or a little salted milk) first, and then in crushed, sifted rusk. The same trick can be used for fish and meat patties.
Does Schønberg Erken have any tip about the breading itself?
Yes – do not put the rusk on a plate or platter, but on kitchen paper. Then the breading goes faster and easier.
What are they fried in, and how much do I need?
They are fried light brown in butter or in the lard pot. The recipe is from Stor kokebok (1914, p. 372) and uses 1/2 kg parsnip for 4 servings.

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