Summary

Ingredients

• 380 g celeriac
• 300 g potato (s)
• 20 g cashew nuts
• 20 g macadamia nuts, salted
• 100 ml milk
• 2 tablespoon butter
• nutmeg
• sea salt from the mill
• Pepper, more colorful from the mill
• 2 tablespoon parsley

For the meatballs:

• 2 sausages, coarse
• 15 g panko, more if necessary
• 25 ml milk
• 1 small egg (s)
• 0.5 teaspoon ½ capers
• some fat for frying

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Instructions

1. Toast the macadamia nuts and cashew nuts in a pan without fat. Grind the roasted nuts and set aside.
2. Peel celeriac and potatoes and cut into large cubes. Steam both for about 30 minutes.
3. In the meantime, prepare the meatballs. To do this, warm the milk lukewarm. Pour the panko into the milk. Press the sausage meat out of the sausage. Add the egg and knead vigorously. Mash the capers and add them. Squeeze out the soaked panko and mix it with the sausage meat. Knead everything together vigorously, form meatballs out of the dough (if the dough is too soft, add a little more panko), fry the meatballs brown all over and then keep them warm.
4. Heat 100 ml milk and 2 tablespoons butter. Drain the vegetables and drain well. Coarsely mash the vegetables with salt, pepper and nutmeg with the potato masher. Briefly mash the milk and 2 tablespoons of chopped parsley.
5. Sprinkle the meatballs and mash with the nuts on top and serve.