Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Celery Ragout (céleri en ragoût)

Celery ragout from Erken (1914): stalk celery is blanched, simmered tender in veal stock with onion, and served in a roux-based sauce of butter, flour, milk, and stock, enriched with cream and parsley. Garnished with mushrooms; can also be arranged in rows on toasted bread.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 378 (falt i det fri)

Be the first to rate

About the dish

This recipe appears in the chapter "Root Vegetables and Greens" in Erken's "Stor kokebok" (1914), right after braised stalk celery. The dish shows how stalk celery was served as a stand-alone, somewhat festive vegetable course with white sauce, mushrooms, and toast — a typical "entremets" in bourgeois cookery around 1900.

How to make it

  1. 1

    Blanch the celery

    Wash the stalk celery well and cut the stalks into pieces about 8 cm long. Cover with cold water, bring to a boil, and pour off the water.

  2. 2

    Simmer tender

    Pour the stock over the celery, add the finely chopped onion, salt, and pepper, and let it simmer for about ½ hour.

  3. 3

    Make the sauce

    Stir the butter and flour together, thin with the milk and the stock from the celery, and let the sauce simmer for 10 minutes.

  4. 4

    Season

    Season the sauce to taste and stir in the cream and half of the parsley.

  5. 5

    Plating

    Place the celery on a warm dish and pour the sauce over. Pile the mushrooms in a tall mound in the center and sprinkle the rest of the parsley on top. The dish can also be arranged in rows on toasted bread with mushrooms between the rows.

Changes from the original

Measurements are converted to modern units (dl, g, tablespoons/teaspoons). "Veal stock" can be replaced with light meat stock or bouillon. The mushroom quantity was unspecified in the original; a guiding amount is given. The method is divided into numbered steps.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

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. 378) → 1949 (korrekturlest, s. 416)~37% av teksten endretfjernetlagt til
(Céleri en ragout.) 2 eller 3 stangsellerier ½ ca. 1/2 l. kalvekraft ½ l. melk 2 spiseskeer spiseskjeer kremfløte 1 liten løk 1 dessertske dessertskje finhakket persille 60 gr. smør 60 gr. hvetemel salt pepper champignons. Sellerien vaskes godt godt, og stilkene skjæres i ca. 8 cm. lange stykker, dækkes dekkes med koldt vand, vann, bringes til kokepunktet, vandet slaaes vannet slåes av. Sellerien tilsættes tilsettes kraften, løken, salt og pepper og smaakoker i ½ småkoker 1/2 time. Smør og mel røres sammen, spædes spes med melken og kraften, smaakoker småkoker i 10 minutter. Krydres efter smak og irøres fløten og halvparten av persillen. Sellerien anrettes paa på varmt fat, sausen heldes helles over; læg champignonsen legg champignonene høit i midten og drys dryss over dem resten av persillen. Sellerien kan ogsaa også anrettes i rækker paa rekker på ristet brød og champignons lagt mellem rækkerne. rekkene.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why should the celery be blanched first?
The stalks are covered with cold water, brought to a boil, and the water poured off. This removes the sharp/bitter flavor before the celery goes on to cook in the veal stock.
How long does the dish cook?
The celery simmers about ½ hour in stock with onion, salt, and pepper. The sauce of butter, flour, milk, and stock simmers for 10 minutes. Total time about 1 hour.
How is the celery ragout plated?
The celery is placed on a warm dish, the sauce poured over, mushrooms piled high in the center, and the rest of the parsley sprinkled over. It can also be arranged in rows on toasted bread.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 378, under root vegetables and greens. It serves 4.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!