A colourful vegetable platter with finely grated celeriac piped around the dish and various vegetables arranged by colour, with mayonnaise. From Erken's Stor kokebok (1949), p. 504.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 504 (falt i det fri)
The dish is in the raw-vegetable section and shows how raw vegetables were arranged as an attractive intermediate dish, not just a side.
Press the celeriac
Press finely grated celeriac through a fine sieve and pipe it in a wreath around the dish.
Arrange the vegetables
Arrange the different grated or finely cut vegetables on the dish, each colour separately. Use for example tomatoes, vegetables in mayonnaise and root vegetables cut out the size of peas.
Add colour
The cut-out root vegetables can be coloured green or tossed in pressed spinach.
The original gives no amounts. 'Presset gjennem hårsikt' is read as a fine sieve. The order of the text is kept.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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