Hollowed celeriac roots filled with chopped meat, pork, onion, parsley and egg, cooked in stock for about half an hour. From Erken's Stor kokebok (1949), p. 224.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 224 (falt i det fri)
This is the second of two versions of stuffed celeriac in the book. It uses meat and a little pork, and the original gives no quantities.
Make the filling
Chop the meat, pork belly, onion and parsley finely and mix with the eggs. Stir until the mixture is smooth and pliable.
Fill the roots
Fill the hollowed celeriac roots with the mixture and put a celeriac lid on each. Stand them close together in a flat-bottomed pot.
Cook until tender
Pour over a little stock, dot with very little butter and sprinkle over a little flour – very little. Cook until tender, about 30 minutes.
Serve
Serve on a round dish with a few celery leaves.
The original gives no quantities, so the ingredient list has no figures. «Very little» butter and flour is kept as in the text.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Løk
Egg
Smør
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