Tuesday, June 30, 2015

Boller i Selleri (Meatballs and Celery Root)

You ever get a craving for a dish that your mom used to make, when you were a kid? 
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.
Boller i Selleri (Meatballs with Celery Root)

And it tasted so good.    And best of all, I made enough for a couple of meals.  I know from past experience that this freezes nicely.   Cause the last time I made this, it was in my pre-blog days, and I got to eat it for several meals.  (I found out the the fresh Tarragon Leaves I used to 'pretty' up the picture, tasted fantastic with the celery and meatballs, for lunch the next day. A friend gave me a Tarragon plant, and made me a very happy Dane.)

Let me tell you the process.

Celery Root
You take out your celery roots, and rinse them off.  Then cut a small slice from the top, so you have a level place to rest the root on.
You then cut off the peel with a sharp knife.
Celery Root
Continuing all around the sides and then cut off the roots.  You'll end up with this.
Peeled Celery Root
Cut the peeled root up into dice, I like a 1/2 x 1/2 inch dice myself, place it in some water, while you continue cutting and dicing.
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.

Celery root cubed and cooking in pot
While they are cooking mix up the ground pork just like you were making Frikadeller. 
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.

Recipe: Meatballs 
2 lb. unseasoned ground pork.
1 small minced or grated onion
2 eggs
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. 
Cook for just a few minutes, about 7 or 8 minutes or until the meatballs are done.
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.
I served it with some fresh green beans a friend had given us from her garden, and some sauteed mushrooms.
Boller i Selleri (Meatballs and Celery Root)

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. 




 




Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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