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Fried Celeriac (beignets de céleri)

Erken's "Fried Celeriac / beignets de céleri" (Stor kokebok 1914, p. 376): celeriac is boiled tender in salted water, cooled, and cut into ½ cm thick slices. The slices are breaded in egg and sifted rusk crumbs and fried golden brown in butter – or dipped in fritter batter and deep-fried in lard.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 376 (falt i det fri)

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About the dish

Erken gives two variants of the same dish: simple breading in egg and rusk crumbs fried in butter, or French beignets where the slices are dipped in fritter batter and deep-fried. The dish was used as an accompaniment to roasts or as a vegetable dish in its own right.

How to make it

  1. 1

    Boil the celeriac

    Clean the celeriac roots and place them in boiling, salted water. Boil them tender.

  2. 2

    Cool and slice

    Set the celeriac on a cloth to cool, then cut them into slices about ½ cm thick.

  3. 3

    Bread

    Dredge the slices first in beaten egg, then in finely crushed, sifted rusk crumbs.

  4. 4

    Fry

    Fry the slices nicely golden brown in the butter.

  5. 5

    Variant: beignets

    Or dip the celeriac slices in beignet batter (fritter batter) and fry them nicely golden brown in lard in a deep-fryer.

Changes from the original

Measures converted (l., teaspoon = tsp, ½ cm slices). "Crushed, sifted rusk" is modernized to finely crushed, sifted rusk/breadcrumbs. The egg for breading is quantified. The pot of lard is given as a deep-fryer with lard or neutral oil.

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Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 376) → 1949 (korrekturlest, s. 414)~49% av teksten endretfjernetlagt til
2—3 Stekt selleri. (Beignets de céleri.) 2 å 3 store sellerirøtter 1½ 1 1/2 l. vand 1½ teske vann 1 teskje salt 1 egg kavring kavrings 60 gr. smør. Sellerierne smør Selleriene renses og sættes settes over ilden varmen i kokende, saltet vand, vann, kokes møre. Lægges Legges op paa på et klæde for at å avkjøles og skjæres derefter i ½ 1/2 cm. tykke skiver. Disse vendes i egg, derefter i støtt, sigtet kavring, siktet kavrings, stekes pent gulbrune i smørret, smøret, eller selleriskiverne selleriskivene dyppes i beignetdeig og stekes pent gulbrune i smultgryte.

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Frequently asked questions

How do I prepare the celeriac before frying?
Clean the celeriac roots and boil them tender in boiling, salted water (1½ l water and 1½ teaspoon salt). Then set them on a cloth to cool, and cut them into ½ cm thick slices.
What breading is used?
The slices are dredged first in egg, then in crushed, sifted rusk crumbs, and fried nicely golden brown in 60 g of butter.
Is there an alternative to the rusk breading?
Yes, the recipe states that the celeriac slices can instead be dipped in beignet batter and fried nicely golden brown in a pot of lard.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 376. It is intended for 4 servings and takes around 75 minutes in all.

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