How long should the dish bake?

The dish is placed in a hot oven and baked for about 20 minutes, until the rusk crumbs and butter have given a golden crust. The total time for the recipe is about 70 minutes, since the celeriac first has to be cleaned and boiled.

What is used for the sauce?

The sauce is made from 60 g butter and flour thinned with the stock from boiling the celeriac. It simmers for 5 minutes before being layered in a greased dish together with the boiled celeriac, with grated cheese sprinkled between the layers.

How is the platter garnished?

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?

It is from Henriette Schønberg Erken's "Stor kokebok" of 1914, page 30, under hot and cold small dishes – cheese dishes.

Cheese with Celeriac II

Gratinated celeriac layered with a white sauce of celery stock and grated cheese, topped with melted butter and rusk crumbs, baked about 20 minutes and garnished with hard-boiled eggs and celery stalk. From Erken's Stor kokebok 1914, page 30.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 30 (falt i det fri)

Be the first to rate

About the dish

A hot small dish from the chapter "Hot and cold small dishes". Celeriac and cheese are gratinated in layers under a cover of melted butter and rusk crumbs, and arranged with hard-boiled eggs and curled celery stalk around the edge — a typical party presentation 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 stock.
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 the sauce and the boiled celeriac in a greased dish, and sprinkle grated cheese between the layers.
4
Topping
Pour 100 g melted butter over and sprinkle the rusk crumbs on top.
5
Bake
Place the dish in a hot oven (about 200 °C (390 °F)) and bake for about 20 minutes until the dish is golden.
6
Arrange
Arrange hard-boiled eggs, quartered lengthwise, around the edge of the platter, alternating with "curled" celery stalk.

Changes from the original

The ingredient list is partly missing in the OCR and has been reconstructed from the method; amounts of celeriac, flour and cheese are estimated from common practice (marked as approximate). Measures have been converted to modern deciliters/grams, and the method divided into numbered steps with an oven temperature.

In stores now

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

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

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

Fra1914 Modernisert

Til1914 Modernisert

1914 (korrekturlest, s. 30) → Modernisert~82% av teksten endretfjernetlagt til

~~Selleri~~ 800 g sellerirot (renset). 60 ~~gr.~~ g smør ~~mel~~ (til sausen). 50 g hvetemel (omtrentlig mengde). 4 dl sellerikraft (kokevannet fra sellerien). 100 g revet ost (omtrentlig mengde, gjerne sveitserost). 100 ~~gr.~~ g smeltet smør (til å helle over). 100 ~~gr.~~ g finstøtt ~~kavring~~ kavring. 2 ~~haardkokte~~ stk hardkokte egg ~~stangselleri. Sellerien renses, kokes~~ (til pynt). stangselleri (til «krøllet» pynt). 1 ts salt (til kokevannet). Rens sellerien, kok den mør i lettsaltet vann og ~~skjæres op~~ skjær den i ~~smaastykker. Til sausen smeltes~~ små stykker. Ta vare på kraften.. Smelt 60 ~~gr.~~ g smør, ~~irøres melet, spædes med sellerikraften~~ rør inn melet og ~~smaakoker~~ spe med sellerikraften. La sausen småkoke i 5 ~~minutter. Lægges i smurt form lagvis med~~ minutter.. Legg sausen og den kokte ~~selleri; den revne~~ sellerien lagvis i en smurt form, og strø revet ost ~~strøes mellem lagene. —~~ mellom lagene.. Hell 100 ~~gr.~~ g smeltet smør over og strø kavringen ~~heldes over. — Formen sættes~~ på toppen.. Sett formen i varm ovn (ca. 200 °C) og ~~steker~~ stek i ca. 20 ~~minutter. Omkring kanten av fatet lægges haardkokte egg — kløvet langsefter~~ minutter til retten er gyllen.. Legg hardkokte egg, kløvd i fire — på langs, rundt kanten av fatet, vekselvis med «krøllet» ~~selleri.~~ stangselleri.

Note til Modernisert

Ingredienslisten er delvis borte i OCR-en og er rekonstruert ut fra fremgangsmåten; mengder for selleri, mel og ost er anslått ut fra vanlig praksis (markert som omtrentlige). Mål er omregnet til moderne desiliter/gram, og fremgangsmåten er delt i nummererte trinn med ovnstemperatur.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long should the dish bake?: The dish is placed in a hot oven and baked for about 20 minutes, until the rusk crumbs and butter have given a golden crust. The total time for the recipe is about 70 minutes, since the celeriac first has to be cleaned and boiled.
What is used for the sauce?: The sauce is made from 60 g butter and flour thinned with the stock from boiling the celeriac. It simmers for 5 minutes before being layered in a greased dish together with the boiled celeriac, with grated cheese sprinkled between the layers.
How is the platter garnished?: 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?: It is from Henriette Schønberg Erken's "Stor kokebok" of 1914, page 30, under hot and cold small dishes – cheese dishes.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!