Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, super simple celeriac croquettes (using leftovers from my duck dinner). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look 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 well liked of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. 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 wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. 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):
- Make ready Leftover celeriac mash
- Get 1 egg
- Take 1 plate of dried breadcrumbs
- Prepare 1 plate of flour
- Take Seasoning
- Make ready Dried herbs of choice
- Make ready Zest of one lemon
- Make ready 3 tbsp rapeseed oil
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. Two ways with celeriac: a root vegetable stew with cheesy dumplings and a soup topped with a sprinkling of spicy nuts. Beneath that gnarly, knobbly exterior lies creamy white flesh with a sweet, nutty, super-savoury flavour.
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 turn to celeriac in these winter months; we eat it shaved thinly and raw. 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.
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