How do I boil the celeriac?

Peel, wash, and cut up the 3 celeriac roots, and place them in 1 liter of boiling, lightly salted water. Boil until tender. The cooking water is then used as the liquid for the sauce.

Should the celeriac be mashed or cut into pieces?

Both versions are possible according to the original: you can rub the tender celeriac through a sieve into a puree, or cut it neatly into pieces before adding it to the sauce.

How is the sauce made?

Melt 50 g of butter, stir in 30 g of all-purpose flour, and thin with the celeriac water to a nicely smooth sauce. Bring it to a boil, add the celeriac, boil again, and sprinkle over 1 tablespoon of finely chopped parsley. A little sugar (a knife's tip) also goes in.

Can the sauce be made richer?

Yes, the recipe from Schønberg Erken's "Stor kokebok" (1914) notes that the sauce can be enriched with 1 egg yolk and a little cream.

Creamed celeriac I

Erken 1914, creamed celeriac I: 3 celeriac roots are boiled tender in lightly salted water, mashed or sliced; a roux of 50 g butter and 30 g flour is thinned with the celeriac water, the celeriac is warmed in the sauce, seasoned with a pinch of sugar, and sprinkled with parsley. Can be enriched with egg yolk and cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 375 (falt i det fri)

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About the dish

Erken calls celeriac "one of our most important root vegetables" and highlights its sweetish flavor; she warns against boiling celeriac in water that is too salty. This is the first of several celeriac dishes in the chapter.

How to make it

1
Boil the celeriac
Peel, wash, and cut up the celeriac roots. Place them in boiling, lightly salted water and boil them tender.
2
Cut it up
Rub the celeriac through a sieve into a puree, or cut it up neatly.
3
Make the sauce
Melt the butter, stir in the flour, and thin with the celeriac water to a nicely smooth sauce. Bring it to a boil and season with a little sugar.
4
Combine
Add the celeriac to the sauce and bring it to a boil.
5
Serve
Sprinkle finely chopped parsley over the top. The sauce may optionally be enriched with an egg yolk and a little cream after it has been taken off the heat.

Changes from the original

Weights have been kept and converted to modern measures (1 knife's tip of sugar ≈ 1 pinch, 1 spoonful of parsley ≈ 1 tbsp). The method has been divided into steps, and egg yolk and cream are listed as an optional enrichment as the original suggests. The method is taken from the continuation on the next page.

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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. 375) → Modernisert~84% av teksten endretfjernetlagt til

3 stk sellerirøtter (skrelt og vasket). 50 ~~gr. smør~~ g smør. 30 ~~gr. hvetemel~~ g hvetemel. 1 ~~l. vand~~ l vann (lett saltet). 1 ~~spiseske persille~~ ss finhakket persille. 1 ~~knivsod sukker. Den skrællede, vaskede, opskaarne selleri sættes over ilden~~ klype sukker (1 knivsodd). 1 stk eggeplomme (valgfritt, til legering). 0,5 dl fløte (valgfritt, til legering). Skrell, vask og skjær opp sellerirøttene. Legg dem i ~~det~~ kokende, ~~let saltede vand; kokes mør, gnides gjennem~~ lett saltet vann og kok dem møre.. Gni sellerien gjennom en ~~sigt~~ sikt til puré, eller ~~skjæres~~ skjær den pent ~~op. Smørret smeltes, irøres melet, spædes~~ opp.. Smelt smøret, rør inn melet og spe med ~~sellerivandet~~ sellerivannet til en passe jevn ~~saus, gives~~ saus. Gi den et ~~opkok;~~ oppkok og smak til med litt sukker.. Legg sellerien ~~haves i, faar~~ i sausen og gi det et ~~opkok, den fint hakkede~~ oppkok.. Strø finhakket persille ~~strøes~~ over. Sausen kan ~~jevnes~~ eventuelt legeres med ~~1 eggeblomme~~ en eggeplomme og litt ~~fløte.~~ fløte etter at den er tatt av varmen.

Note til Modernisert

Vekter er beholdt og omregnet til moderne mål (1 knivsodd sukker ≈ 1 klype, 1 spiseskje persille ≈ 1 ss). Fremgangsmåten er delt i trinn, og eggeplomme og fløte er ført opp som valgfri legering slik originalen antyder. Fremgangsmåten er hentet fra fortsettelsen på neste side.

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Frequently asked questions

How do I boil the celeriac?: Peel, wash, and cut up the 3 celeriac roots, and place them in 1 liter of boiling, lightly salted water. Boil until tender. The cooking water is then used as the liquid for the sauce.
Should the celeriac be mashed or cut into pieces?: Both versions are possible according to the original: you can rub the tender celeriac through a sieve into a puree, or cut it neatly into pieces before adding it to the sauce.
How is the sauce made?: Melt 50 g of butter, stir in 30 g of all-purpose flour, and thin with the celeriac water to a nicely smooth sauce. Bring it to a boil, add the celeriac, boil again, and sprinkle over 1 tablespoon of finely chopped parsley. A little sugar (a knife's tip) also goes in.
Can the sauce be made richer?: Yes, the recipe from Schønberg Erken's "Stor kokebok" (1914) notes that the sauce can be enriched with 1 egg yolk and a little cream.

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