How do I make celeriac sauce?

Follow the recipe for cauliflower sauce, but use 2 celeriac roots. Cook the roots tender, cut them into squares, and warm them up in the sauce.

How many celeriac roots do I need?

2 celeriac roots for 4 servings.

How long does the sauce take?

Figure on about 35 minutes in all, including boiling the celeriac roots.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (Great Cookbook) of 1914, page 344.

Celeriac Sauce

Name: Celeriac Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 2 pcs celeriac roots (boiled and cut into cubes); 50 g butter; 50 g wheat flour; 2.5 dl meat stock (strained and skimmed); 1 pinch nutmeg; 1 pcs egg yolk; 1 tbsp cream

Celeriac sauce from 1914 is made like cauliflower sauce, but with two boiled celeriac roots cut into cubes and warmed in the enriched stock sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 344 (falt i det fri)

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About the dish

A simple variant of the cauliflower sauce, in which celeriac replaces the cauliflower. Erken gives such short variant recipes to save space.

How to make it

1
Make the sauce
Make the sauce as for cauliflower sauce: melt the butter, stir in the flour, thin with the meat stock, and let it simmer 10 minutes. Take off the heat, add nutmeg, and thicken with egg yolk and cream.
2
Celeriac
Boil the two celeriac roots, cut them into cubes, and warm them in the sauce.

Changes from the original

The ingredients from the base recipe (cauliflower sauce) are repeated in modernized form, and "squares" is rendered as cubes.

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Tidsmaskin – hva endret seg?

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

Fra1914 Modernisert

Til1914 Modernisert

1914 (korrekturlest, s. 344) → Modernisert~90% av teksten endretfjernetlagt til

2 stk sellerirøtter ~~(forøvrig som blomkaalsaus) Sellerisaus lages~~ (kokte og skåret i terninger). 50 g smør. 50 g hvetemel. 2,5 dl kjøttkraft (silt og skummet). 1 knivsodd muskat. 1 stk eggeplomme. 1 ss fløte. Lag saus som ~~blomkaalsaus, kun at man tar 2 sellerirøtter, koker dem, skjærer~~ til blomkålsaus: smelt smøret, rør inn melet, spe med kjøttkraften og la småkoke 10 minutter. Ta av varmen, tilsett muskat og jevn med eggeplomme og fløte.. Kok de to sellerirøttene, skjær dem op i ~~firkanter~~ terninger og ~~varmer~~ varm dem i sausen.

Note til Modernisert

Ingrediensene fra grunnoppskriften (blomkålsaus) er gjentatt i modernisert form, og «firkanter» er gjengitt som terninger.

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Frequently asked questions

How do I make celeriac sauce?: Follow the recipe for cauliflower sauce, but use 2 celeriac roots. Cook the roots tender, cut them into squares, and warm them up in the sauce.
How many celeriac roots do I need?: 2 celeriac roots for 4 servings.
How long does the sauce take?: Figure on about 35 minutes in all, including boiling the celeriac roots.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (Great Cookbook) of 1914, page 344.

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