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Celery, Boiled

Boiled celery after Erken 1914: the stalks are cut into finger-length pieces, tied in bundles, blanched, boiled about 1 hour in salted water with butter or in vegetable stock, and served hot with pepper, nutmeg, and asparagus butter or white sauce.

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

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About the dish

Celery was a relatively new vegetable in Norwegian kitchens around 1914, and Erken gives several preparations. The boiled version was served hot with butter or white sauce.

How to make it

  1. 1

    Clean the celery

    Remove the leaves and wash the celery well. Cut the stalks and root into finger-length pieces.

  2. 2

    Tie in bundles

    Tie the pieces together in small bundles.

  3. 3

    Blanch

    Give the bundles a quick boil in boiling water and pour the water off.

  4. 4

    Boil

    Put the celery back on in 1 liter of boiling, salted water with the butter - or in 1 liter of vegetable stock. Boil until it is well tender, about 1 hour.

  5. 5

    Serve

    Arrange piping hot on a platter with a napkin. Sprinkle over a little white pepper and a hint of nutmeg if you like. Serve stirred asparagus butter alongside, or pour a good white sauce over the celery just before serving.

Changes from the original

The ingredient list has been gathered (the OCR had celery, salt, and pepper in the wrong place in the column). Quantities in modern units; "stirred asparagus butter" and white sauce are kept as optional accompaniments.

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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. 415)~47% av teksten endretfjernetlagt til
2 stangsellerier 1 liter vand vann 40 gr. smør salt pepper. Stangsellerien befries for bladene, vaskes godt, stænglerne stenglene og roten skjæres i fingerlange stykker, bindes sammen i smaa bundter, gives små bunter, gis et opkok i kokende vand; vandet heldes vann; vannet helles fra, og sellerien sættes settes over ilden varmen igjen i 1 liter kokende, saltet vand vann og smørret, smøret, eller man koker den i 1 liter grønsakekraft. grønnsakekraft. Koker heri, heri til den er godt mør, ca. 1 time, serveres kokende varm paa på fat, hvorpaa hvarpå er lagt en serviet; serviett; strøes med ganske litt hvit pepper og en tanke muskat, om man liker det. Rørt aspargessmør serveres til. Sellerien kan ogsaa overhelses med en god hvit saus umiddelbart før anretningen. pepper.

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Frequently asked questions

How long should the celery boil?
About 1 hour, until it is well tender. Allow about 80 minutes total, including cleaning, the quick boil, and blanching.
Why should the celery be given a quick boil first?
The stalks and root are cut into finger-length pieces, tied in small bundles, and given a quick boil in boiling water that is poured off. Then they are boiled on in 1 liter of boiling, salted water with 40 g butter - or in vegetable stock.
What is served with it?
Stirred asparagus butter. The celery is arranged piping hot on a platter with a napkin, and sprinkled with a little white pepper and a touch of nutmeg if you like. Alternatively, it can be topped with a good white sauce just before serving.
Where does the recipe come from?
Henriette Schonberg Erken's "Stor kokebok" from 1914, page 377. The recipe is for 4 servings and uses 2 celery heads.

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