Danish Meat Balls & Celery Root

Danish Meat Balls & Celery Root Ione Oertel

(Kodbolle med Sellerisauce)

1 1/2 lb. ground round steak

1/2 lb ground pork

2 eggs

2 Tablespoons Flour

Salt, Pepper and Celery Salt to taste

2 Celery Root

Peel and cut 2 celery root. Cook in water until tender. Remove celery from water and save water. Mix other ingredients and form small meat balls. Bring celery water to a boil and add meat balls slowly, keeping water boiling. When all meat balls are in pot, simmer until cooked. Remove meat balls and thicken juice. Melt 1/4 stick butter, add 3 Tablespoons flour and mix with juice. Cook until thick. Add meatballs and celery root and serve. Good with mashed potatoes and beet pickles.