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Stuffed Celeriac

Erken's stuffed celeriac (1914): 6 celeriac roots are boiled half-tender in meat stock, hollowed out and filled with 250 g of seasoned ground meat, tied in a cloth and finished in the stock. Served on finely shredded salad with a light sauce of butter, flour, stock, egg yolk, cream and lemon juice.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 193 (falt i det fri)

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About the dish

The dish belongs to the meat chapter of "Stor kokebok" (1914), where Erken shows how ground meat can be used to fill vegetables. Celeriac boiled in meat stock with a light, egg-thickened sauce was typical of finer everyday food in bourgeois homes.

How to make it

  1. 1

    Pre-boil the celeriac

    Clean and peel the celeriac roots as round as possible. Place them in boiling meat stock with salt to taste and boil them half-tender.

  2. 2

    Hollow out and fill

    Lift out the celeriac and carefully hollow it out. Fill the cavity with ground meat.

  3. 3

    Finish boiling

    Lay a thin cloth (cheesecloth) over each root and tie it together underneath. Finish boiling the celeriac roots in the same stock. If they have darkened during boiling, peel them quickly.

  4. 4

    Make the sauce

    Melt the butter, stir in the flour and thin with the strained stock the celeriac was boiled in. Let the sauce simmer for 5 minutes, take it off the heat and whisk in the egg yolk beaten with the cream, along with the lemon juice.

  5. 5

    Plate

    Stick a small parsley leaf into the center of the forcemeat, arrange the celeriac roots on a platter with finely shredded salad and serve the sauce over or alongside.

Changes from the original

Measurements have been converted to modern units (g, dl, tbsp). "Kjøtfarce" is given as ready-made ground meat (forcemeat). The thin cloth (curtain fabric) has been replaced in the steps with cheesecloth/gauze. The language in the steps has been modernized; the transcription retains the 1914 spelling.

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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. 193) → Modernisert~85% av teksten endretfjernetlagt til
6 stk sellerirøtter (små, jevne). 250 gr. kjøtfarce kjøtkraft salt. Saus til fyldt selleri: g kjøttfarse (ferdig krydret farsedeig). kjøttkraft (til koking). salt (etter smak). 50 gr. g smør (til sausen). 25 gr. hvetemel ca. g hvetemel. 4 del. dl kraft (fra kokingen av sellerien). 1 eggeblomme stk eggeplomme. 1 spiseske fløte ¼ citron Sellerirøtterne renses ss fløte. 0,25 stk sitron (saften). persille (små blad til pynt). salat (finskåret, til fatet). Rens og skrælles saa skrell sellerirøttene så runde som mulig; sættes over ilden mulig. Legg dem i den kokende kraft kjøttkraft med salt efter smak; kokes halvmøre. Sellerien tages op, uthules med forsigtighet, fyldes etter smak og kok dem halvmøre.. Ta opp sellerien og uthul den forsiktig. Fyll hulrommet med kjøtfarce; kjøttfarse.. Legg et tyndt klæde (gardintøi) lægges tynt klede (osteklede) over hver rot og bindes bind det sammen paa undersiden av roten, og sellerierne koker man på undersiden. Kok sellerirøttene ferdige i samme kraft. Hvis Er de ved kokningen er blit mørke, skrælles blitt mørke under kokingen, skrelles de raskt; et litet persilleblad stikkes i midten av farcen, raskt.. Smelt smøret, rør inn melet og de serveres paa fat, hvorpaa er lagt ganske fin skaaren salat, med følgende saus: Smørret smeltes, irøres melet, spædes spe med den silede kraft, som sellerierne silte kraften sellerien er kokt i; smaakoker i. La sausen småkoke i 5 minutter, tages ta den av ilden, ivispes eggeblommen, varmen og visp inn eggeplommen utrørt med fløten fløte, samt citronsaften. sitronsaften.. Stikk et lite persilleblad midt i farsen, legg sellerirøttene på et fat med finskåret salat og server sausen over eller ved siden.

Note til Modernisert

Mål er omregnet til moderne enheter (g, dl, ss). «Kjøtfarce» er angitt som ferdig kjøttfarse (farsedeig). Det tynne kledet (gardintøy) er i trinnene erstattet med osteklede/gasbind. Språket i trinnene er modernisert; transkripsjonen beholder 1914-rettskrivingen.

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Frequently asked questions

How do you keep the filling from falling out during boiling?
After the hollowed-out celeriac roots are filled with ground meat, a thin cloth (curtain fabric) is laid over and tied together underneath the root. They are then boiled in the same stock as before.
Why are the celeriac roots boiled in two stages?
First the cleaned and peeled roots are boiled half-tender in boiling meat stock with salt, so they are easy to hollow out. After being filled with forcemeat, they are finished in the same stock.
What do I do if the celeriac darkens during boiling?
Then they are quickly peeled once more. A small parsley leaf is stuck into the center of the forcemeat, and they are served on a platter with finely shredded salad and the sauce.
What is the sauce made of?
A butter-and-flour-based sauce: 50 g butter and 25 g wheat flour are stirred together, thinned with about 4 dl of stock, and rounded off with 1 egg yolk, 1 tablespoon of cream and the juice of a quarter lemon.

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