Tuesday, June 30, 2015

Boller i Selleri (Meatballs and Celeriac aka 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 Celeriac 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 Celeriac (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

Celery root cubed and cooking in pot

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)

yield: 4 servingsprint recipe

Boller i Selleri (Meatballs and Celeriac aka Celery Root)

prep time: 10 MINScook time: 15 MINStotal time: 25 mins
This is yet another taste from my childhood. We'd grow and  harvest the celery roots, wash them off really well, then peel and cut them.


  • 1 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
  • 1/4 cup milk
  • 2 celeriac roots, peeled and cut into dice
  • 2-3 cups water for cooking the celery
  • 2 tablespoons flour mixed with 2 tablespoons butter to make a roux


  1. Place the meat, onion, eggs, milk, flour, salt and pepper into the bowl of a stand mixer. Mix together for about 5 minutes. While the meat mixture is mixing, peel the Celeriac (celery root)  and cut into pieces.
  2.  Place in cold water, bring to a boil and cook for about 5 minutes. Then form the meatballs using either a spoon or a scoop and drop the meatballs in with the simmering celeriac root and water.
    Continue to simmer over low heat for an additional 5-10 minutes or until the meatballs are cooked. 
  3. Using a slotted spoon, remove the meatballs and celeriac to a separate bowl. Let sit while you thicken the liquid the meat and celery cooked in. Whisk in the butter and flour roux, let cook until thickened and then add the meat and celeriac root back in. Serve.
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2020, with all rights reserved thereof.

This recipe and many more Danish Recipes are in my cookbook Hygge- Danish Food and Recipes Dansk Mad og Opskrifter til et Hyggeligt Hjemme, available on Amazon. Also available as an ebook.
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Sidsel Munkholm - Author
Sidsel Munkholm - Author

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.

1 comment:

  1. Exactly how my Danish mother taught me. Love this recipe.


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