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Creamed Parsnip Roots

Erken's creamed parsnips from 1914: boiled parsnip roots are heated in a thickening of butter, flour, and meat stock with cream, salt, and pepper, optionally enriched with egg yolk.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 373 (falt i det fri)

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About the dish

From the chapter "Root vegetables and greens" in Henriette Schønberg Erken's "Stor kokebok" (1914). Parsnip was an important winter root vegetable in Norwegian households, and Erken gives it both a French name and simple everyday treatment.

How to make it

  1. 1

    Boil the roots

    Clean the parsnips and put them into boiling salted water. Boil until tender, and cut them up neatly.

  2. 2

    Make the sauce

    Stir butter and flour together, thin with the boiling stock, and let the sauce cook for 5 minutes.

  3. 3

    Finish

    Heat the roots in the sauce, add cream, salt, and pepper. The sauce can optionally be enriched with an egg yolk off the heat.

Changes from the original

Quantities are converted to modern units (deciliters, grams), and the method is divided into numbered steps in modern language. "Watered in the sauce" is interpreted as heating the roots through in the sauce.

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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. 373) → Modernisert~76% av teksten endretfjernetlagt til
1 ½ kg. pastinakker 1,5 kg pastinakk. 40 gr. smør g smør. 30 gr. hvetemel g hvetemel. 4 del. kjøtkraft dl kjøttkraft. 1 del. fløte dl fløte. salt pepper. Pastinakkerne renses, sættes over ilden (etter smak). pepper (etter smak). 1 stk eggeplomme (valgfritt, til jevning). Rens pastinakkene og legg dem i kokende, saltet vand, koker, vann. Kok til de er møre, skjæres og skjær dem pent op. Smør opp.. Rør smør og mel røres sammen, spædes spe med den kokende kraft, koker kraften og la sausen koke i 5 minutter. Røtterne vannes minutter.. Varm røttene i sausen, tilsættes fløten tilsett fløte, salt og krydderier. pepper. Sausen kan eventuelt jevnes med 1 eggeblomme. en eggeplomme utenom kok.

Note til Modernisert

Mengder er omregnet til moderne enheter (desiliter, gram), og fremgangsmåten er delt i nummererte trinn på moderne norsk. «Vannes i sausen» er tolket som at røttene varmes gjennom i sausen.

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Frequently asked questions

How do I prepare the parsnips before creaming them?
Clean the roots and boil them in boiling salted water until tender. Then cut them up neatly before folding them into the sauce.
How do I make the sauce?
Stir together 40 g butter and 30 g wheat flour, thin with 4 dl boiling meat stock, and let it cook for 5 minutes. Fold in the roots, add 1 dl cream, salt, and pepper. The sauce can be enriched with 1 egg yolk.
How many servings and how long does the dish take?
The recipe is for 4 servings and takes about 40 minutes in all. It is taken from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 373.

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