Boil water with spices. Make small balls (1" diameter) with a spoon and put them in the boiling water. Let them slowly boil 6-8 minutes and take them out of the water.
- 1 pound forcemeat
- 1 celery root
- 1 quart water
- 2 teaspoons salt
- ¼ teaspoon pepper
- 4 tablespoons butter
- ¼ cup milk
- 4 - 5 tablespoons flour
Clean the Celery root and peel the skin of and cut it in small cubes (about ½ inch) and put the cubes in the water and let it boil in 8-10 minutes until they are soft.
Dissolve flour in milk and thicken the boiling water to gravy.
Put the meatballs back into the gravy/celery mixture.
Can be decorated with ground parsley and be served with bread or white potatoes. Leftovers can easily be reheated in microwave.
Karl Karstensen notes " I always save the boiling water from celery root. It is a perfect base for soup and many kinds of gravy that gives a delicious taste.