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.

Fried Parsnips

Name: Fried Parsnips
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 500 g parsnip; 1 l water (for boiling); 1 tsp salt (in the cooking water); 1 pcs egg white (or a little salted milk / flour thickening); 1.5 dl rusk dust (crushed and sifted); 75 g butter or lard (for frying)

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
Clean and boil
Scrape and rinse the parsnips well, and boil them tender in boiling, salted water.
2
Cut up
Cut them in two lengthwise; if they are very long, split them across in two as well.
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
Fry
Fry them light brown in butter, or deep-fry them in lard.
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.

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 409) → Modernised~86% of the text changedremovedadded

~~ca. 1/2 kg. pastinakker ca. 1/2 l.~~ 500 g pastinakk. 1 l vann (til koking). 1 ts salt ~~eggekvite kavring~~ (i kokevannet). 1 stk eggehvite (eller litt saltet melk / meljevning). 1,5 dl kavringstøv (støtt og siktet). 75 g smør eller ~~smult. Kok~~ smult (til steking). Skrap og skyll pastinakkene godt, og kok dem møre i kokende, saltet ~~vann, efterat de er skrapet og skyllet godt; del~~ vann.. Del dem ~~langsefter~~ i ~~to;~~ to på langs; er de meget lange, kløves de ~~og så tversover~~ også tvers over i ~~to.~~ to.. Vend dem i ~~saltet melk~~ eggehvite og deretter i støtt, siktet ~~kavring og stek~~ kavring. Har du ingen eggehviter, kan du vende dem ~~lyse brune, serveres straks.~~ i en meljevning eller litt saltet melk før kavringen.. Stek dem lysebrune i smør, eller frityrstek dem i smult.. Ha kavringen på et kjøkkenpapir, ikke på en tallerken, så du raskt kan slå kavringen over det som skal paneres; da klumper den seg ikke, og du utnytter den dobbelt så lenge. Gulrøtter kan kokes og stekes på samme 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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