Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Stewed Endive (endive purée)

Stewed endive from Erken's Stor kokebok (1914): endive is blanched 10 minutes, pressed and chopped, and stewed in a thickening of 30 g butter, 30 g flour, and 4 dl meat stock with lemon juice, salt, and pepper until tender.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 384 (falt i det fri)

Be the first to rate

About the dish

Endive (chicorée) was an imported, somewhat exclusive vegetable in Norwegian kitchens in 1914. Erken notes that it is most often used as a salad, but here it is stewed with meat stock and lemon juice into a vegetable dish or side.

How to make it

  1. 1

    Blanch the endive

    Wash the endive well and remove the green part of the leaves. Put it into boiling, quite lightly salted water and boil for 10 minutes.

  2. 2

    Press and chop

    Lift out the endive, press the water out well, and chop it.

  3. 3

    Make the thickening

    Stir butter and flour together, thin with the meat stock, and bring to a boil.

  4. 4

    Finish stewing

    Add the chopped endive and the lemon juice, season with salt and pepper to taste, and let the stew steep gently until the endive is completely tender.

Changes from the original

Measures are converted to modern units (4 deciliters meat stock, grams). The amount of endive, which the original does not give, is set at 1 kg following the other instructions in the chapter. Butter and flour are described as a thickening (beurre manié/roux).

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. 384) → Modernisert~80% av teksten endretfjernetlagt til
Endivie 1 kg endive (vasket, grønne bladdeler fjernet). 4 del. kjøtkraft dl kjøttkraft. 30 gr. smør g smør. 30 gr. hvetemel g hvetemel. 1 spiseskefuld citronsaft ss sitronsaft. 1 ts salt pepper. (etter smak). pepper (etter smak). Vask endivien godt, ta væk endiven godt og fjern den grønne del delen av bladene og sæt bladene. Legg den over i kokende, ganske let lett saltet vand; koker vann og kok i 10 minutter, tages op, vandet presses minutter.. Ta endiven opp, press vannet godt fra, av og endivien hakkes. Smør hakk den.. Rør smør og mel røres sammen, spædes spe med kraften, gives et opkok kjøttkraften og tilsættes gi det et oppkok.. Tilsett den hakkede endivie endiven og citronsaft, krydres efter smak sitronsaften, krydre med salt og smaatrækker, pepper etter smak, og la stuingen trekke svakt til endivien endiven er ganske helt mør.

Note til Modernisert

Mål er omregnet til moderne enheter (4 desiliter kjøttkraft, gram). Mengde endive, som originalen ikke oppgir, er satt til 1 kg etter kapittelets øvrige anvisninger. Smør og mel er beskrevet som en jevning (smørbolle/oppbaking).

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why is the endive pre-boiled before stewing?
The endive is boiled 10 minutes in lightly salted water to soften it and reduce the bitterness. It is then lifted out, the water is pressed out well, and the endive is chopped before being combined into the sauce.
How is the sauce made?
Butter (30 g) and wheat flour (30 g) are stirred together, thinned with 4 dl meat stock, and brought to a boil. Then the chopped endive and 1 tablespoon lemon juice are added, and the dish is seasoned with salt and pepper.
How long should the dish steep?
It should steep gently until the endive is completely tender. Count on about 45 minutes total for the whole dish, including washing, pre-boiling, and steeping time.
Is the whole endive used?
No, according to the recipe the endive is washed well and the green part of the leaves is removed before boiling.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!