Potato–Celery Root Dumplings

Name: Potato–Celery Root Dumplings
Yield: makes about 12 canederli, serving 6
Ingredients: A 1-pound whole celery root, rinsed well but not peeled; 1 pound russet potatoes; 5 tablespoons butter; 1/2 cup very finely chopped onion; 1 tablespoon chopped fresh chives; 1 teaspoon chopped fresh marjoram; 1 teaspoon cumin seeds, toasted and ground; 1 teaspoon kosher salt; Freshly ground black pepper to taste; 5 large egg yolks, lightly beaten; 1 cup all-purpose flour; Potato ricer or food mill; a small skillet; a large rimmed baking sheet, or 2 sheets; a heavy-bottomed skillet or sauté pan, 12-inch diameter or larger

December 9, 2011

These tasty canederli are fried and baked rather than poached, with a potato-cake crustiness that is delicious any time of day. Serve them with eggs for a special breakfast or brunch, with a salad for lunch, or with juicy meats, like the Roasted Chicken with Beer (page 17), or Beef Braised in Beer (page 19). And they are also good (though not crusty) if you poach them—follow the procedures for the preceding canederli di speck.

Recipe notes

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