Vegetarian croquettes, delicious with lunch, snack or as part of a starter
60 gram flour
300 ml vegetable stock (or forest mushroom stock)
250 gram mushrooms (optional: chestnut mushrooms, white mushrooms)
dash of cream
pepper and salt
sprig of fresh thyme
1 egg + a little water
oil for frying
sauce of your choice (on the photo mustard mixed with crème fraiche)
optional: capers and lettuce
1 zucchini (green or yellow)
1 dl natural vinegar
1.5 dl water
150 grams granulated sugar
1 lemon (juice + zest)
Preparation of croquettes
Chop the onion and cut the mushrooms into small pieces. Heat the butter in a saucepan. Once the butter has stopped fizzing, add the flour and stir until smooth with a wooden spoon. Let the roux (butter with flour as the binding agent is called a roux) cook briefly. Allow to cool and meanwhile bring the stock to a boil in another pan. Blanch the small sliced mushrooms briefly in the stock. Remove the mushrooms from the liquid and keep. Gradually add the hot stock to the cooled roux, stirring continuously with a whisk to avoid lumps. When you have added all the liquid, add the mushrooms. Strip the leaves from the thyme sprig, finely chop and add. Season with a dash of cream, salt and pepper. Pour into a flat dish or bowl and chill in the fridge for at least 4 hours.
Meanwhile cut the zucchini into cubes (not too fine!). Bring the water, vinegar, lemon juice and grated sugar to a boil. Then add the zucchini cubes, place a lid on the pan and turn off the heat. The zucchini will cook through the heat, if you cook it it will discolour.
Source: Leukerecepten by leukerecepten-nl.
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