Celery and lumps

Ingredients for 4 servings:

• 1 kg celeriac
• 80 g butter
• 100 g flour
• 250 ml cream
• Salt
• e.g. pepper, white
• e.g. nutmeg
• 500 g minced meat, mixed
• 1 egg(s)
• 60 g onion(s), finely chopped
• 50 g breadcrumbs
• 10 g parsley, freshly chopped
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Traditional Schleswig-Holstein stew

Knead the minced meat, finely chopped onion, egg, salt, pepper, freshly chopped parsley, and breadcrumbs together and form into small balls (25 g). Fry briefly in a little oil to prevent them from falling apart. They don’t need to be fully cooked, as they will simmer in the stew later. Peel the celery, cut into even cubes, and briefly boil in salted water. Drain the celery in a separate pot, as you will need the celery stock later. Make a roux with the butter, flour, and cream and deglaze with 1 liter of celery stock. Season with salt, pepper, and nutmeg. Add the celery and meatballs to the sauce and let them simmer for a short time until cooked through. If you like, you can serve the stew with potatoes.