What kind of sauce is used in the dish?

A white sauce (butter sauce) made from 60 g butter and 50 g wheat flour thinned with ½ liter of celery stock – that is, the cooking water from the celeriac. The sauce simmers for 5 minutes before being layered into the dish.

How long should the dish bake?

About 20 minutes in a hot oven. Count on around 70 minutes in total, since the celeriac first has to be cleaned, boiled and cut up.

How is the dish arranged?

Celeriac and sauce are layered in a greased dish with grated cheese between the layers, and 100 g melted butter and 100 g finely crushed rusk are poured over. Around the edge of the platter, 2 hard-boiled eggs quartered lengthwise are placed, alternating with "curled" celery stalk.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 29, in the chapter on hot and cold small dishes (cheese dishes).

Cheese with Celeriac I

Erken's "Cheese with celeriac" (1914): boiled celeriac layered with a white sauce of 60 g butter, 50 g flour and celery stock, with grated cheese between the layers, topped with melted butter and rusk crumbs and gratinated 20 minutes in a hot oven; garnished with hard-boiled eggs and curled celery stalk.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 29 (falt i det fri)

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About the dish

From the chapter "Hot and cold small dishes" in "Stor kokebok" (1914). A gratinated celeriac dish with white sauce and cheese, garnished with hard-boiled eggs and "curled" celery stalk — a typically festive small dish of the period.

How to make it

1
Boil the celeriac
Clean the celeriac, boil it tender in lightly salted water and cut it into small pieces. Save the cooking liquid.
2
Make the sauce
Melt 60 g butter, stir in the flour and thin with the celery stock. Let the sauce simmer for 5 minutes.
3
Layer in the dish
Layer sauce and boiled celeriac in a greased ovenproof dish, and sprinkle grated cheese between the layers.
4
Gratinate
Pour 100 g melted butter and the rusk crumbs over the top. Place the dish in a hot oven (200 °C (390 °F)) and bake for about 20 minutes.
5
Garnish and serve
Arrange hard-boiled eggs quartered lengthwise around the edge of the platter, alternating with "curled" celery stalk.

Changes from the original

Measures modernized (l. → liter/dl). "Celery" is interpreted as celeriac in cubes; the stock is the cooking liquid from the celeriac. The amount of stock is set at 5 dl to suit the amounts of butter and flour. A baking temperature has been added.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 29) → 1949 (korrekturlest, s. 40)~26% av teksten endretfjernetlagt til

1½ (Celeri de fromage à la grecque.) Ingredienser: 1/2 l. ~~opskaaren~~ opskåren selleri 60 gr. smør 50 gr. hvetemel ½ 1/2 l. sellerikraft 100 gr. reven skarp ost 100 gr. smeltet smør 100 gr. finstøtt kavring 2 ~~haardkokte~~ hårdkokte egg stangselleri. Sellerien renses, kokes og skjæres op i ~~smaastykker.~~ småstykker. Til sausen smeltes 60 gr. smør, irøres melet, ~~spædes~~ spes med sellerikraften og ~~smaakoker~~ småkoker i 5 minutter. ~~Lægges~~ Legges i smurt form lagvis med den kokte selleri; den revne ost strøes mellem lagene. — 100 gr. smeltet smør og kavringen ~~heldes~~ helles over. — Formen ~~sættes~~ settes i varm ovn og steker ca. 20 minutter. Omkring kanten av fatet ~~lægges haardkokte~~ legges hårdkokte egg — kløvet langsefter i fire — vekselvis med «krøllet» selleri.

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Frequently asked questions

What kind of sauce is used in the dish?: A white sauce (butter sauce) made from 60 g butter and 50 g wheat flour thinned with ½ liter of celery stock – that is, the cooking water from the celeriac. The sauce simmers for 5 minutes before being layered into the dish.
How long should the dish bake?: About 20 minutes in a hot oven. Count on around 70 minutes in total, since the celeriac first has to be cleaned, boiled and cut up.
How is the dish arranged?: Celeriac and sauce are layered in a greased dish with grated cheese between the layers, and 100 g melted butter and 100 g finely crushed rusk are poured over. Around the edge of the platter, 2 hard-boiled eggs quartered lengthwise are placed, alternating with "curled" celery stalk.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 29, in the chapter on hot and cold small dishes (cheese dishes).

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