Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised

Pick two different editions to see a comparison.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!