I got that craving a couple of weeks ago when I saw some Celery Roots aka Celeriac at a grocery store in the big city.
Typically Celery Root is harvested in the fall, and this is usually a fall dish, not a summer one.
But when you see something out of season like this and your mouth starts to water at the thought of making a dish from childhood, you just gotta go for it.
I did, at any rate.
Let me tell you the process.
You then cut off the peel with a sharp knife.
Put the diced cubes of celery root into some salted water and cook it for about 10 minutes, or until the roots are almost tender.
If you don't want to go and look up the recipe and how to's, here is the way I made it. And since I had two packages of ground pork in the freezer, I just doubled the recipe.
2 lb. unseasoned ground pork.
1 small minced or grated onion
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup flour
1/2 cup milk
Place all the ingredients in the bowl of a stand mixer, and let them mix together at a low speed for about 5 minutes or so. The meat mixture should look nice and smooth. And have the consistency of a stiff custard.
I used some of the meat mixture with the celery roots and fried the rest of it, I do love my Frikadeller.
Using a scoop, form a ball of meat and drop into the slightly simmering celery and water.
Take the meatballs and celery out of the water with a slotted spoon, set aside to keep warm.
Make a roux out of 2 tablespoons flour and 2 tablespoons of butter and stir into the liquid you just cooked the celery root and meatballs in. Whisk in and let it cook to thicken. If it's not thickened enough, make some more roux and add it in. Taste for seasoning. I added a little more salt, about a 1/2 teaspoonful at this point.
Then I plunked the meat and celery root back in and let it heat up again.
The rest of the meat mixture, well, I just fried them up and they are now residing in my fridge and freezer ready to make into sandwiches.
I love a good open faced sandwich with cold sliced Frikadeller.