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VEGETABLE CROQUETTES


2 cups cooked vegetable puree
1 cup thickened white sauce
2 egg yolks
seasonings to taste (salt and pepper, curry powder, chili powder, cayennepepper, worcestershire sauce, dried herbs, lemon juice, paprika or parsley)
1/4 cup bread crumbs
1/4 cup hot oil

Blender Directions: Purée vegetables in blender. Cut the cooked vegetablesinto chunks, place in the goblet and cover with water. Blend at low speeduntil finely chopped. Drain, pressing the vegetables to remove as much ofthe liquid as possible (reserve to use for soups or the croquette sauce).Prepare sauce (see Sauces chapter). Allow to cool slightly and stir in eggyolks and seasonings. Combine vegetable purée, sauce and enough breadingto make a thick batter. Chill mixture for 1 hour. Using a spoon or spatula,form mixture into 12 balls. Fry in hot oil about 5 minutes, or until goldenbrown. After cooking, croquettes may be kept warm, briefly, in a 350°F(180°C) oven.