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1
Put the celery root in a large saucepan with cold water to cover, and heat to a boil.
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2
Lower the heat a bit, and simmer the celery root for about 20 minutes; then drop in the potatoes (and raise the heat to bring the water back to the simmer).
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3
Cook the vegetables together just until they are cooked through and can be pierced easily with a skewer or sharp knife.
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4
Depending on size, the celery root needs 40 minutes to an hour, and the potatoes will take 20 to 30 minutes.
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5
When done, remove the vegetables to a colander to drain and cool until you can handle and peel them.
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6
To peel celery root, scrape the skin off with the dull side of a paring knife, then cut out any bits of skin in the folds or any tough, knobby parts.
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7
Press the cooked, peeled vegetables through a ricer or food mill into a large mixing bowl, and blend them together.
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8
If the celery root is too fibrous to pass through a food ricer, cut it into chunks and drop them into a food processor fitted with the metal blade.
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9
Process until smooth, then blend with the potatoes.
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10
Dont put the potatoes into the food processor, because it will make them gummy.
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11
While the root vegetables are simmering, melt 1 tablespoon of the butter in a small skillet over medium heat, stir in the onion, and cook until slightly softened, about 3 to 4 minutes.
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12
Turn off the heat and let cool.
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13
Before mixing the dough, arrange a rack in the middle of the oven and heat to 400.
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14
When the celery root and potatoes are mashed and mixed, stir in the onion, chives, marjoram, cumin, salt, and pepper.
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15
Pour in the egg yolks, and lend in well.
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16
Sprinkle 1/2 cup of flour on top, and work it in, forming a stiff, sticky dough.
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17
Spread the remaining 1/2 cup flour on the baking sheet.
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18
With floured hands, form the dough into twelve patties, about 1 1/2 inches wide and 3/4 inch thick.
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19
Dredge them in the flour, coating both sides, and set them on one side of the tray.
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20
To fry the canederli: Melt the remaining 4 tablespoons butter in the big skillet, and set it over medium-high heat.
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21
When the butter starts to bubble, shake excess flour off the patties of dough and lay them in the pan.
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22
Fry until golden brown on both sides, about 2 to 3 minutes per side.
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23
Remove them to paper towels to drain.
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24
Clean the dredging flour from the baking sheet, arrange the fried canederli on it and set in the oven.
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25
Bake for about 10 minutes, until the canederli are crisp and cooked through.
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26
Serve hot.
