Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, super simple celeriac croquettes (using leftovers from my duck dinner). It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
How to Make a Celeriac Mashed Potatoes with Sautéed Mushrooms. Автор: Online Culinary School. I used ground chicken and whole wheat bread crumbs. Also added a tspn. mustard to the mixture. Omitted the celery due to allergies.
Super simple celeriac croquettes (using leftovers from my duck dinner) is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Super simple celeriac croquettes (using leftovers from my duck dinner) is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook super simple celeriac croquettes (using leftovers from my duck dinner) using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Super simple celeriac croquettes (using leftovers from my duck dinner):
- Get Leftover celeriac mash
- Get 1 egg
- Make ready 1 plate of dried breadcrumbs
- Get 1 plate of flour
- Get Seasoning
- Take Dried herbs of choice
- Take Zest of one lemon
- Make ready 3 tbsp rapeseed oil
Cookies are also used to develop and serve ads, content or features that are more relevant to your interests. We are allowed to use certain cookies regardless of your choices, and we will use cookies to maintain. I thought a lot about how I might pack for India. A couple notes - the semolina flour I use here is a very fine grind which contributes to the creamy interior texture of these croquette (which works nicely in contract to the crunch exterior).
Steps to make Super simple celeriac croquettes (using leftovers from my duck dinner):
- Preheat oven to 200 degrees c
- Crack the egg into a bowl and whisk. Place the flour on a plate and season with salt and pepper. Place the dried breadcrumbs on a plate and add a tsp of dried herbs, the zest of a small lemon, salt, pepper and oil and mix together.
- Roll the leftover mash into croquette shapes. Roll in flour, then egg, then breadcrumbs and set on a non stick baking tray.
- Depending on how much mash you’ve got, you might need more of the coating mixture.
- Bake the croquettes in the over for 20 minutes, or until golden. Serve with dipping sauce. I used the leftover fig sauce from my duck recipe.
I thought a lot about how I might pack for India. A couple notes - the semolina flour I use here is a very fine grind which contributes to the creamy interior texture of these croquette (which works nicely in contract to the crunch exterior). These are super customizable — depending on your time or budget. We, and our partners, use technologies to process personal information, including IP addresses, pseudonymous identifiers associated with cookies, and in some cases mobile ad IDs. Croquettes are a classic fried dish that can contain potatoes, meat, or seafood.
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