Recipe by Brynie Greisman

Breaded Potato Balls with Celery Mushroom Sauce

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Parve Parve
Medium Medium
34 Servings
1 Hour, 15 Minutes

Not your typical appetizer. Totally parve with an intriguing flavor. The sauce is creamy and flecked with tiny pieces of celery for incredible taste. Serve with any fish, meat, or even dairy meal.   Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.


Main ingredients

  • 6 medium potatoes, peeled and cut into chunks

  • 1 celery root, cleaned and peeled, cut into chunks

  • 2 medium onions, diced and sautéed

  • 2 eggs

  • salt, to taste (be generous)

  • pepper, to taste (be generous)

Creamed Celery Sauce

  • 3 tablespoons oil

  • 1 medium/large onion, diced

  • 1–2 cloves garlic, crushed or 1-2 cubes Gefen Frozen Garlic

  • 3 stalks celery, finely diced

  • 1/2 pounds (225 grams) fresh button mushrooms, sliced

  • 3 tablespoons flour (I used whole wheat pastry flour)

Wine Pairing

Freixenet Cava


Prepare the Potato Balls


Cook potatoes and celery root in a medium saucepan until soft. Drain well.


Mash potatoes in same pot. Place cooked celery root in the food processor with knife attachment. Process until finely mashed, scraping down sides. Remove any small hard pieces you might find.


Add celery root to potatoes. Add onions, eggs, and seasoning. Mix together well. Taste and adjust seasoning if necessary.


Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Prepare a bowl with water, a large plate with bread crumbs and sesame seeds combined, and a baking pan lined with Gefen Parchment Paper. Dip hands in water and form small balls from the potato mixture. Gently roll in bread crumb mixture and place on baking pan. Continue until potato mixture is finished.


Drizzle with oil. Bake for half an hour or until crispy. Serve hot with sauce.

Prepare the Potato Balls

Yields 34 Potato Balls

For the Sauce


To make the sauce, heat oil in a large frying pan over medium heat. Add onion and sauté until golden. Add garlic and sauté an additional minute. Add celery and continue sautéing five more minutes, stirring constantly. Slowly add flour and mix until vegetables are coated.


Pour soy milk into a two-cup measuring cup. Add wine and mix. Slowly add this to the skillet, stirring until the sauce thickens. Add seasoning and mix well. Remove from heat. Taste and adjust seasoning if necessary.


Photography: Hudi Greenberger Styling: Renee Muller

Breaded Potato Balls with Celery Mushroom Sauce

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