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

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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