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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 414)~85% of the text changedremovedadded
Selleripuré. (Purée de céleri.) 600 g sellerirot (renset). gr. selleri 200 g poteter. gr. poteter 125 g smør. 1 dl melk (omtrentlig mengde, til ønsket konsistens). gr. smør sellerikraft salt (etter smak). pepper (etter smak). Rens sellerien og skjær den pepper. Selleriene renses, skjæres i stykker. Legg den stykker og settes over varmen i kokende, saltet vann og kok til den er mør.. Løft opp vann; når sellerien er kokt, legges den op på et klede klæde, og press den gjennom gnis gjennem dørslag eller finmasket sil.. Kok potetene, skjær dem i små stykker og bland dem inn i sellerimosen.. Rør massen hårsikt, blandes med de kokte, smått opskårne poteter; røres over varmen og tørk den godt varmen, tørkes under omrøring. Spe med melk omrøren, tilsettes sellerivannet til puréen den er passe jevn.. Rett jevn. Like før servering anretningen røres smøret inn, og puréen krydres med salt og pepper etter i samt krydder efter smak.

Note on Modernised

Mengder er oppgitt i moderne enheter (gram, dl). Melk er anslått til ca. 1 dl siden originalen ikke angir mengde. «Haarsigt» er modernisert til finmasket sil, og fremgangsmåten er delt i trinn.

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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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