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.
Served as main course. Non-vegetarian dish. Speciality: Low Sodium, Low Calorie, Reduced Carbs diet.
Serves: 6
Preparation time: 40 minutes
Cooking time: 2 3/4 hours
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