Gastronomixs

Celeriac croquettes

Creation by Wouter van Laarhoven, Wynwood, Eindhoven, the Netherlands.

Celeriac croquettes

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Ingredients

300

g

celeriac, finely diced (brunoise)

100

g

single cream

 

 

panko

 

 

breadcrumbs

Preparation method

  • Chop the celeriac into fine cubes (brunoise) of around 2 mm by 2 mm.
  • Heat the chopped celeriac with the cream and boil until significantly reduced.
  • Boil until the cream is completely absorbed and has thickened.
  • Season the mixture to taste with salt and pepper.
  • Use a piping bag to pipe the mixture into neat strips and freeze until slightly frozen.
  • Cut the strips into croquettes of the desired size.
  • Bread the croquettes in a mixture of panko and breadcrumbs in equal parts.
  • Deep-fry at 180°C until the croquettes are golden brown.

Serving suggestions

  • As a vegetable garnish, such as with celeriac, cauliflower, poultry, or mushroom components.
  • As a snack, cocktail snack, or amuse-bouche.

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