Instructions: In a large skillet, melt half the butter. Saute the celery root, carrot and onion for 15 minutes. Stir occasionally.

Add the cauliflower, and continue cooking another 15 minutes.

Squeeze the excess milk from the rolls and tear them into a bowl. Add the eggs and mix. Stir in flour, then add the cooked vegetables, salt, and pepper. Mix well.

Form walnut-sized dumplings.

Bring the salted water to a boil. Drop the dumplings into the boiling water. Simmer for 12-15 minutes. Test to be sure they are cooked through.

Drain.

Melt the remaining butter and brown the dumplings in butter, over medium heat. Cook for about 5 minutes.

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