Pawaru-Grahmata

№ 29VI. nodaļa

Rāciņu un borkānu rikts

Grated turnips and carrots in cream

  • Serves 4–6
  • about 1 hour, plus cooling
  • Melnraksts · vēl nav izmēģināts

1796Rahzinu un bohrkanu rikts.

Modernizētslpp. 255 · PDF 269
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

4 soļi
  1. Scrub the turnips and carrots but don't peel or cut them. Boil them whole in unsalted water until tender: 20–30 minutes for small turnips, 25–35 for carrots. Drain and leave to cool completely (they can be cooked the day before).
  2. Rub off any tough skin, then grate them on the coarse side of a box grater.
  3. Put the grated vegetables in a saucepan with the flour-butter, cream, salt, pepper and mace and cook gently for 8–10 minutes, stirring often, until the cream has thickened and everything is hot. Serve.
  4. Brown version: melt the butter in the saucepan, stir in the flour and cook over medium-low heat, stirring, for 5–7 minutes, until nut-brown. Whisk in the broth and cream, then add the grated vegetables and seasonings and cook as in step 3.

Notes

What the book says vs. what we added

washing the turnips and carrots, boiling them whole "because then they stay sweet", grating them when cold and stewing them with flour-rolled butter, fresh cream, salt, pepper and mace, or making the dish brown with flour browned in butter, are the book's. Rubbing off the skins, the broth in the brown version, the amounts and the times are ours.

Which rāciņi

here they are turnips. The chapter has a separate potato recipe (06-022), and 06-019 cooks rāciņi with sugar and praises the Teltauer rāciņi, the small, sweet Teltow turnip from near Berlin. In 02-037 the word may mean potatoes.

Turnips

small, young turnips are sweetest. A swede (rutabaga) also works but takes 40–50 minutes to boil whole.

Flour-butter

butter rolled or kneaded in flour, the usual thickener of the time (French beurre manié).

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