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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)

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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).

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

Note on Modernised

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).

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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.

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