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Celeriac Purée

Erken's celeriac purée from 1914: boiled celeriac is pressed through a sieve, mixed with boiled potatoes, dried over the heat, thinned with milk, and finished with butter, salt, and pepper.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 377 (falt i det fri)

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About the dish

Celeriac purée belongs among the finer vegetable dishes in Erken's chapter on root vegetables and greens, and was served as an accompaniment to roasts and game.

How to make it

  1. 1

    Cook the celeriac

    Trim the celeriac and cut it into pieces. Put it into boiling salted water and cook until tender.

  2. 2

    Sieve the celeriac

    Lift the celeriac out onto a cloth and press it through a colander or fine-mesh sieve.

  3. 3

    Mix with potatoes

    Boil the potatoes, cut them into small pieces, and mix them into the celeriac mash.

  4. 4

    Dry over the heat

    Stir the mixture over the heat and dry it well while stirring. Thin with milk until the purée is smooth and even.

  5. 5

    Finish

    Just before serving, stir in the butter and season the purée with salt and pepper to taste.

Changes from the original

Quantities are given in modern units (grams, dl). The milk is estimated at about 1 dl since the original gives no amount. "Haarsigt" (hair sieve) is modernized to fine-mesh sieve, and the method is divided into steps.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 377) → 1949 (korrekturlest, s. 414)~40% av teksten endretfjernetlagt til
Selleripuré. (Purée de céleri.) 600 gr. selleri 200 gr. poteter 125 gr. smør melk sellerikraft salt pepper. Sellerierne Selleriene renses, skjæres i stykker og sættes settes over ilden varmen i kokende, saltet vand; naar vann; når sellerien er kokt, lægges legges den op paa på et klæde, og gnides gnis gjennem dørslag eller haarsigt, hårsikt, blandes med de kokte, smaat opskaarne smått opskårne poteter; røres over varmen, tørres tørkes under omrøren, tilsættes melk, tilsettes sellerivannet til den er passe jevn. Like før anretningen røres smørret smøret i samt krydder efter smak.

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Frequently asked questions

Why is there potato in the celeriac purée?
The potatoes (200 g against 600 g celeriac) give the purée body and bind it, so it becomes smooth and not too thin. They are boiled separately, cut small, and mixed into the sieved celeriac.
How do I get the purée smooth without a food processor?
Follow the original: cook the celeriac in boiling salted water, lift it onto a cloth, and rub it through a colander or fine sieve. Then stir the mixture over the heat and dry it while stirring before adding the milk.
When do the butter and seasoning go in?
Just before plating. That is when the 125 g of butter is stirred in, along with salt and pepper to taste.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (Great Cookbook) of 1914, page 377. It serves 4 and takes about 45 minutes.

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