Ingredients:
2 tablespoons butter
700 g ground veal
1 onions, chopped
1 1/2 cups water
2 celery ribs, chopped
1 carrots, shredded
salt
pepper
700 g potatoes, cubed
200 g celery root, cubed
2 tablespoons butter
salt
pepper
3 eggs, divided
Directions:
Heat 2 tablespoons of butter in a pot and brown the ground veal with the onion. Add the water, celery, carrot, salt, and pepper. Cook for 60 minutes over low heat.
Arrange the meat mixture in a casserole dish.
Boil the potatoes with the celery root until tender (20 minutes).
Dry the potatoes and celery root and mash them. Add the butter, the salt and pepper and the egg yolks.
In a bowl beat the egg whites until firm; add to the potato mixture.
Cover the meat mixture with the potato mixture.
Bake for 50 minutes at 350 degrees Fahrenheit until golden.
Servings: 6
Time preparation: 40 min.
Time total: 160 min.