1-3/4
5
-------
8
8
2-1/2
1
1/8
1
-------
4
4
|
#
c
---
oz
oz
oz
lrg
t
t
---
T
T
|
Celery Root (1)
Water
-- Meatballs
Beef, ground
Pork, ground
Shallots (2)
Egg
Clove, ground
Salt
-----------
Butter
Flour
|
Prep - (55 min)
- Peel CELERY ROOT and cut into chunks, 3/4 to 1 inch as you
prefer. Place in a saucepan (3 quart) with 5 cups Water. Bring
to a boil and simmer until tender, about 10 minutes. Scoop out,
reserving the Broth.
- Meanwhile: Prepare Meatballs (but don't forget to scoop out
the Celery Root in time).
- Chop the SHALLOTS very fine. Mix all Meatball Items
thoroughly - see Meatballs.
- With wet hands, take some mix and massage it so it sticks together
well, then roll it into a ball about 1 inch diameter. Place it on
waxed paper. This should make about 30 balls.
Run - (40 min)
- Bring Broth to a boil. Plunk in the Meatballs and bring
back to a boil. Simmer until cooked through, about 15 minutes. Remove
and set aside, reserving Broth.
- Measure Broth into a bowl, making sure you have 3 cups. Add
water if needed. Clean the saucepan.
- Melt Butter over low heat in the saucepan. Heat it until it is
foaming and Stir in 4 T Flour. Stir for about a minute until it
no longer smells raw - do not brown at all.
- Slowly stir in Broth, stirring constantly. Bring up to a simmer
for a minute or so to thicken.
- Lower heat and stir in Celery Root and Meatballs. Bring
to a simmer for about 5 minutes.
- Serve hot with steamed White Rice.
|
