1. Melt butter over medium heat, add onions and cook until soft and translucent.
2. Add ¼ C cream and meat and cook until liquid evaporates (2 min).
3. Transfer to bowl, cool, add celeriac, flour and egg
4. Drop meat by T into almond flour, turn to coat, place in freezer for 15 min.
5. Heat oil in skillet over medium heat. Cook croquettes in a single layer till brown, about 2 min per side.
6. For gravy: melt butter, add flour and cook until starting to brown, slowly add stock with stirring and simmer until thickened.
7. Serve croquettes with gravy.

* can prepare with chopped ham, chicken, turkey, or beef

** substitute 1 C water plus 2 t “Better Than Bouillon” or prepared gravy