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Parsley Root

Cleaned celery roots cut into cubes, parboiled for 8 minutes in lightly salted water without a lid, then drained in a colander. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 413.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 413 (falt i det fri)

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About the dish

The text under the title "Persillerot" (parsley root) is about celery roots. This may be a mix-up in the book or in the printed text, and the recipe is only the first step of a dish.

How to make it

  1. 1

    Dice

    Cut the cleaned celery roots into cubes.

  2. 2

    Parboil

    Parboil the cubes in lightly salted water for 8 minutes, without a lid on the pot.

  3. 3

    Drain

    Tip into a colander so the water drains off well.

Changes from the original

The text is arranged in three steps. No quantities have been added, since the original gives none.

Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 413) → Modernised~67% of the text changedremovedadded
De rensede sellerirøtter skjæres (rensede). vann (lett saltet). salt (lite, i terninger og forvelles vannet). Skjær de rensede sellerirøttene i let terninger.. Forvell terningene i lett saltet vann i 8 minutter minutter, uten lokk på gryten. Helles op gryten.. Hell over i dørslag, et dørslag så vannet kan renne godt av.

Note on Modernised

Teksten er ordnet i tre steg. Det er ikke tilføyd mengder, siden originalen ikke oppgir noen.

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Frequently asked questions

Why does it say celery root under parsley root?
That is how the text stands in the book. The root and the name seem to have been confused, or the words are used interchangeably.
Why without a lid?
The book says the parboiling is done without a lid on the pot.
What do I do afterwards?
The book does not say; the root is preparation for a later dish.

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