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Celeriac "Wiener Schnitzel"

Barely tender celeriac slices coated in egg and crushed kavring, fried in butter and garnished with lemon, anchovy, capers and parsley. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 414.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 414 (falt i det fri)

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About the dish

The dish uses celeriac where one would otherwise use veal for a breaded "schnitzel". The garnish of lemon, anchovy and capers follows the classic Wiener schnitzel.

How to make it

  1. 1

    Boil the celeriac

    Clean the celeriac and boil it until barely tender in boiling salted water.

  2. 2

    Coat and fry

    Take the celeriac up and cut into slices a little less than a finger thick. Turn the slices in whisked egg and crushed kavring, and fry lightly in butter in a pan.

  3. 3

    Garnish

    Lay the slices on a warm dish. Put a lemon slice on each, topped with a rolled anchovy, 4 capers and a small sprig of parsley.

  4. 4

    Serve

    Serve very hot with creamed asparagus butter.

Changes from the original

"Støtt kavring" is written as crushed kavring. Asparagus butter is mentioned only in the serving and is included as an ingredient without an amount. "Selleri" is read as roots.

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 414)~70% of the text changedremovedadded
2 stk Selleri som Wienerschnitzel. 2—3 selleri (2–3 knoller). vann. salt. vann salt 1 stk egg (vispet). 3 ss knust kavring. spiseskjeer støtt kavrings 80 g smør. gr. smør sitron (i skiver). ansjos (én rullet per sitronskive). kapers (4 per sitronskive). persille (en liten kvast per skive). rørt aspargessmør (til servering). Rens sellerien persille. Sellerien renses og kok den kokes knapt mør i kokende, saltet vann.. Ta sellerien opp vann. Tas op og skjær den skjæres i knapt fingertykke skiver. Vend skivene skiver, vendes i vispet egg og knust kavring, kavrings og stek dem stekes lett i smør på panne.. Legg skivene panne. Legges på et varmt fat. Legg fat, og på hver legges en sitronskive på hver, med hvorpå er lagt en sammenrullet ansjos, 4 kapers og en liten persillekvast på toppen.. Server persillekvast. Serveres meget varmt varm med rørt aspargessmør.

Note on Modernised

«Støtt kavring» er skrevet som knust kavring. Aspargessmør nevnes bare i serveringen og er tatt med som ingrediens uten mengde. «Selleri» er tolket som knoller.

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Frequently asked questions

What is kavring?
A hard, dry bread used for coating. Use crushed kavring, or finely ground dried bread.
How many roots should I use?
The book says 2 to 3 celeriac.
What is asparagus butter?
The book does not explain it here; it is butter with asparagus added, creamed until light.

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