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Creamed Jerusalem Artichokes (topinambours à la crème)

Erken's creamed Jerusalem artichokes from 1914: Jerusalem artichokes are scraped, boiled tender in salted water, and heated in a white sauce of butter, flour, and cream thickened with egg yolk and parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 379 (falt i det fri)

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About the dish

The Jerusalem artichoke (topinambour) is described by Erken as a root with a sweetish flavor, especially valuable for those who cannot tolerate ordinary starch and sugar. Best in September and October.

How to make it

  1. 1

    Clean the artichokes

    Scrape the Jerusalem artichokes clean and place them, as you go, in cold water with 1 teaspoon vinegar added, so they keep their color.

  2. 2

    Boil until tender

    Bring 1 liter of water with 1 teaspoon salt to a boil, add the artichokes, and boil them until tender. Cut them into 2–4 pieces.

  3. 3

    Make the sauce

    Melt the butter, stir in the flour, thin with the cream (or milk), and bring the sauce to a boil.

  4. 4

    Thicken the sauce

    Take the pot off the heat and stir in the egg yolk, the finely chopped parsley, and salt to taste.

  5. 5

    Combine and serve

    Put the artichokes into the sauce and just bring it to a boil. Serve immediately.

Changes from the original

Measures are converted to modern units (deciliters/grams, teaspoon/tablespoon). The amount of Jerusalem artichokes is estimated at about 700 g for 1 liter. The method is divided into numbered steps in modern language.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 379) → 1949 (korrekturlest, s. 416)~54% av teksten endretfjernetlagt til
(Topinambours à la crème.) 1 l. jordskokker 1 jordsjokker 1/2 l. vand 1 teske vann 1/2 teskje salt 50 gr. smør 30 gr. hvetemel 1 eggeblomme 4 del. fløte eller melk eggeplomme grønnsakvann 1 teske teskje finhakket persille. Jordskokkerne persille 1 del. fløte. Jordsjokkene skrapes rene, lægges efterhaanden legges efterhånden i koldt vand, vann, med 1 teske teskje eddik (for at å beholde farven). Sættes Settes over ilden varmen i det kokende, saltede vand, vann, koker til de er møre, skjæres i 2 til 4 dele deler og gives saavidt gis så vidt et opkok i sausen; til denne smeltes smørret, smøret, irøres melet, spædes spes med kraften og fløten, gives gis et opkok, tages tas av ilden, varmen irøres eggeblommen, eggeplommen, den finhakkede persille, samt salt efter smak. Til 6 personer.

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Frequently asked questions

Why are the Jerusalem artichokes placed in cold water with vinegar?
So they keep their color. After scraping, they are placed, as you go, in cold water with 1 teaspoon vinegar added, so they do not darken before boiling.
How long should the Jerusalem artichokes boil?
They are boiled in 1 liter of boiling salted water until tender – count on about 20–25 minutes depending on size. They are then cut into 2–4 pieces and just brought to a boil in the sauce.
How is the sauce made?
Melt 50 g butter, stir in 30 g wheat flour, thin with 4 dl cream or milk, and bring to a boil. Take the pot off the heat before stirring in 1 egg yolk, finely chopped parsley, and salt to taste – that way the egg yolk does not curdle.
Where does the recipe come from?
It is from Henriette Schønberg Erken's "Stor kokebok" (1914), page 379, where it goes by the name topinambours à la crème.

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