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.

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
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
Hollow out and fill
Lift out the celeriac and carefully hollow it out. Fill the cavity with ground meat.
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
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
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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 224) → 1914 (proofread, p. 193)~65% of the text changedremovedadded

~~Sellerirøttene~~ 6 sellerirøtter 250 gr. kjøtfarce kjøtkraft salt. Saus til fyldt selleri: 50 gr. smør 25 gr. hvetemel ca. 4 del. kraft 1 eggeblomme 1 spiseske fløte ¼ citron Sellerirøtterne renses og ~~skrelles så tynne~~ skrælles saa runde som mulig; ~~settes~~ sættes over ~~varmen~~ ilden i den kokende kraft med salt efter smak; kokes halvmøre. Sellerien ~~tas~~ tages op, uthules med ~~forsiktighet, fylles~~ forsigtighet, fyldes med ~~kjøttfarse;~~ kjøtfarce; et ~~tynt~~ tyndt klæde (gardintøi) ~~legges~~ lægges over og bindes sammen på paa undersiden av roten, og ~~selleriene~~ sellerierne koker man i samme kraft. Hvis de ved ~~kokingen~~ kokningen er ~~blitt~~ blit mørke, ~~skrelles~~ skrælles de raskt; et ~~lite~~ litet persilleblad stikkes i midten av ~~farsen,~~ farcen, og de serveres på paa fat, ~~hvorpå~~ hvorpaa er lagt ganske ~~finskåren salat.~~ fin skaaren salat, med følgende saus: Smørret smeltes, irøres melet, spædes med den silede kraft, som sellerierne er kokt i; smaakoker i 5 minutter, tages av ilden, ivispes eggeblommen, utrørt med fløten samt citronsaften.

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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.

Equipment for this dish

Meat grinder →Erken ground her own forcemeat – your own grinder lets you control fat and coarseness.Foodstuff.no

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