Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Pan-fried stachys

Erken 1914: stachys (crosnes du Japon, also called Chinese artichoke) are cleaned, parboiled, dried, and finished by tossing in hot butter over high heat; served in a deep dish with finely chopped parsley.

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

Be the first to rate

About the dish

Stachys (crosnes du Japon, "Japanese potato") was a novelty in Norwegian kitchen gardens around 1900. Erken notes that the tubers contain no ordinary carbohydrates and therefore have "a certain importance in the diabetic diet."

How to make it

  1. 1

    Clean

    Clean the tubers well, ideally by rubbing them clean with coarse salt, then rinse them.

  2. 2

    Parboil

    Parboil the tubers until half-tender in lightly salted water, then drain off the water.

  3. 3

    Dry

    Let them dry thoroughly before frying.

  4. 4

    Fry

    Put them in a pan with hot butter and toss them over high heat until done.

  5. 5

    Plating

    Arrange them in a slightly deep dish and sprinkle finely chopped parsley over the top.

Changes from the original

Amounts are estimated, since the original gives no measures. The method is broken into steps; the technique (parboiling followed by pan-frying in butter) is kept.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 375) → Modernisert~82% av teksten endretfjernetlagt til
Stachys 600 g stachys (crosnes) (mengde ikke oppgitt i originalen). 1 l vann (til halvkoking, lett saltet). 50 g smør (til steking). 2 ss finhakket persille. Stachys renses Rens knollene godt, gjerne ved å gni dem rene med grovt salt, og halvkokes, vandet heldes fra. De lægges derefter, naar de er blit tørre, skyll dem.. Kok knollene halvmøre i lett saltet vann og hell av vannet.. La dem tørke godt før steking.. Legg dem i en pande panne med varmt smør i, og rystes rist dem over sterk varme, varme til de er færdige. Anrettes ferdige.. Anrett dem i et litt dypt fat og strøes over med den finhakkede persille. dryss finhakket persille over.

Note til Modernisert

Mengder er anslått, da originalen ikke oppgir mål. Fremgangsmåten er delt i trinn; teknikken (halvkoking og deretter panneristing i smør) er beholdt.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What is stachys?
Stachys (Stachys affinis) are small, pearl-like tubers, also known as Chinese artichoke or crosnes. They were grown as a root vegetable and are used here as a warm vegetable dish.
How are they prepared?
The tubers are cleaned and parboiled, then drained. Once dry, they are put in a pan with hot butter and tossed over high heat until done. They are served in a slightly deep dish and sprinkled with finely chopped parsley.
How long does the dish take?
Allow about 30 minutes in all for cleaning, parboiling, and frying. The recipe is intended for 4 servings.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 375, in the chapter on root vegetables and vegetables.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!