Revised 1949 recipe
From the revised edition of the Big Cookbook.
ProofreadPage 413
De rensede sellerirøtter skjæres i terninger og forvelles i let saltet vann i 8 minutter uten lokk på gryten. Helles op i dørslag, så vannet kan renne godt av.
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
Dice
Cut the cleaned celery roots into cubes.
- 2
Parboil
Parboil the cubes in lightly salted water for 8 minutes, without a lid on the pot.
- 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.
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Community interpretations
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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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