Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, super simple celeriac croquettes (using leftovers from my duck dinner). One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Baked croquettes are a perfect way to use your leftover turkey and mashed potatoes! Thanksgiving leftovers get repurposed with these delicious baked turkey croquettes, a favorite of mine. Leftover turkey gets mixed with mashed potatoes and herbs, breaded and baked in the oven.
Super simple celeriac croquettes (using leftovers from my duck dinner) is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Super simple celeriac croquettes (using leftovers from my duck dinner) is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular 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 cook that.
The ingredients needed to make Super simple celeriac croquettes (using leftovers from my duck dinner):
- Prepare Leftover celeriac mash
- Get 1 egg
- Prepare 1 plate of dried breadcrumbs
- Get 1 plate of flour
- Get Seasoning
- Prepare Dried herbs of choice
- Make ready Zest of one lemon
- Get 3 tbsp rapeseed oil
Before using, celeriac should be scrubbed well. Trim the top and bottom, then use a peeler to remove the brown peel. Use a sharp paring knife to remove bits of roots and hard-to-reach areas as needed. Celeriac will discolor if the peeled flesh is left exposed to air.
Instructions 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.
Either use right away or submerge in. Celeriac can look intimidating to peel, but all it takes is a sharp knife and a readiness to try something new. If the peel isn't too bumpy, it is sometimes possible to use a vegetable peeler. You will find it best to cut a flat bottom on the vegetable so it can sit upright on the cutting board. This is my version of potato croquettes, which I used to enjoy a lot, but until recently had not eaten for some years.
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