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Celery, Braised (celeri braise)

Braised celery from Erken's Stor kokebok (1914): celery stalks in 8 cm pieces are blanched, tied in bundles, and steamed in a pot lined with pork, carrot, and onion, then cooked tender in bouillon about 1 hour. The stock is strained and mixed with brown sauce poured over at serving.

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

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About the dish

From the chapter on root vegetables and greens in Henriette Schonberg Erken's "Stor kokebok" (1914). Celery was a relatively new and fine vegetable in Norwegian kitchens, and Erken gives both French names and several methods of preparation. "Braised" celery is a classic French technique in which the vegetable is slowly steamed in stock on a bed of pork and root vegetables.

How to make it

  1. 1

    Clean and blanch

    Wash the celery well and cut the stalks into pieces about 8 cm long. Put them in a pot, cover with cold water, and heat to the boiling point. Pour off the water.

  2. 2

    Tie in bundles

    Cool the celery pieces and tie them together in small bundles with string.

  3. 3

    Place in the pot

    Cover the bottom and sides of a pot with thin slices of pork. Lay slices of carrot and onion on top, and place the celery bundles over them.

  4. 4

    Steam

    Put the covered pot in the oven at about 180 degrees C and let the celery steam for 10 minutes.

  5. 5

    Cook tender

    Pour over the bouillon, season with salt and pepper, and let it simmer covered until the celery is tender, about 1 hour.

  6. 6

    Sauce

    Take out the celery bundles, remove the string, and cover the celery with a little of the skimmed stock so it stays moist. Strain and skim the rest of the stock, mix it with the brown sauce, and boil for 5 minutes.

  7. 7

    Arrangement

    Arrange the celery on a warm platter and pour the sauce over.

Changes from the original

Quantities are converted to modern measures (deciliters, grams). "Pork" is specified as streaky pork side/bacon. The cooking time and oven temperature are made explicit. The method has been divided into numbered steps.

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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 378) → Modernisert~79% av teksten endretfjernetlagt til
3 eller 4 stangsellerier ¼ l. stk stangselleri (3–4 hele stauder). 2,5 dl buljong (kjøttkraft). 100 g magert flesk svineflesk (tynne skiver, f.eks. sideflesk eller bacon). 1 stk løk (i skiver). 2 gulerøtter stk gulrøtter (i skiver). 2 del. dl brun saus saus. salt pepper. Sellerien vaskes godt, (etter smak). pepper (etter smak). Vask stangsellerien godt og skjær stilkene skjæres i ca. 8 cm. cm lange stykker, dækkes stykker. Legg dem i en kjele, dekk med koldt vand, bringes kaldt vann og varm opp til kokepunktet, vandet slaaes av. Sellerien avkjøles kokepunktet. Hell av vannet.. Avkjøl selleristykkene og bindes bind dem sammen i bundter. Bunden små bunter med hyssing.. Dekk bunnen og siderne sidene av gryten belægges en gryte med flesk, tynne fleskeskiver. Legg skiver av gulerøtter gulrot og løk lægges herpaa, sellerien lægges i oppå, og dampes under lok legg selleribuntene over.. Sett gryten med lokk i ovnen på ca. 180 °C og la sellerien dampe i 10 minutter; sellerien overheldes nu minutter.. Hell over buljongen, krydre med buljongen salt og smaakoker, pepper, og la det småkoke under lokk til sellerien er mør, ca. 1 time. Sellerien tages op, baandene fjernes, time.. Ta opp selleribuntene, fjern hyssingen og dekk sellerien dækkes med litt av den avskummede kraft. Den øvrige kraft siles, skummes, blandes kraften så den holder seg saftig. Sil og skum resten av kraften, bland den med den brune saus, koker sausen og kok i 5 minutter og heldes over sellerien, som er lagt op paa minutter.. Legg sellerien opp på et varmt fat. fat og hell sausen over.

Note til Modernisert

Mengder er omregnet til moderne mål (desiliter, gram). «Flesk» er angitt som stripet svinesideflesk/bacon. Steketid og ovnstemperatur er presisert. Fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

Why should the celery be blanched before braising?
The stalks are covered with cold water, brought to a boil, and the water poured off. This softens the strong, slightly bitter taste. The celery is then cooled and tied together in bundles so the pieces hold their shape during cooking.
How long does the dish take?
Allow around 90 minutes in all: 10 minutes steaming covered in the oven on a bed of pork, carrot, and onion, then simmering in bouillon until the celery is tender - about 1 hour. The sauce boils for 5 minutes at the end.
How is the sauce made?
The stock from the pot is strained and skimmed, mixed with 2 deciliters of brown sauce, and boiled for 5 minutes. A little of the skimmed stock is poured over the celery while it waits, so it does not dry out.
Where does the recipe come from?
From Henriette Schonberg Erken's "Stor kokebok" (1914), p. 378, under the name celeri braise - celery braised in the French manner.

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