Chestnut Croquettes in Taleggio Sauce
These crochette are slightly sweet. The taleggio sauce is rich and creamy. Together, they are a lovely combination for a starter or a vegetarian main course.
By Chef Laura Bonicelli
Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Servings
8 servings
Ingredients
- 1 small leek
- 1 cupdiced peeled garnet yam (1/4-inch)
- 1/2 cup1-inch broccoli florets
- 2/3 cup diced peeled zucchini (1/4-inch)
- 1 cup1-inch cauliflower florets
- 1/4 cupdiced yellow onion
- 1 cupwater
- 3/4 cupfinely chopped spinach leaves
- 5 ouncescooked chestnuts (jarred or vacuum packed, finely chopped)
- 1/2 cupfreshly grated Asiago
- 1 large egg (beaten)
- 1/2 teaspoonKosher salt
- 6 ouncesTaleggio cheese (rind removed, cut into 1-inch pieces)
- 3/4 cupwhole milk
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Heat the oven to 375º F. Line a baking sheet with parchment paper and spray with canola cooking spray.
- 2
Cut the leek in half, lengthwise, wash thoroughly, and then cut crosswise into 1/4-inch slices. Dry.
- 3
Combine the leek, yam, broccoli, zucchini, cauliflower, and onion in a large skillet. Add 1 cup water. Cook, covered, over medium heat until the vegetables are tender and cooked through, about . Drain.
- 4
Transfer the vegetables to a cutting board. Let cool slightly, then finely chop.
- 5
In a bowl, use your hands to blend the chopped vegetables, spinach, chestnuts, Asiago, egg, and salt until just combined. Do not overmix.
- 6
Form 1-tablespoon portions into 24 croquettes; arrange on the prepared baking sheet. Spray the croquettes with cooking spray.
- 7
Bake the croquettes until set and just beginning to color, about . Cool the croquettes for ten minutes before serving.
- 8
While the croquettes are baking, bring 1-inch of water to a simmer in a medium saucepan over medium heat. Combine the Taleggio and the milk in a medium bowl and set over the water. Cook, stirring continuously, until the cheese melts and the sauce is smooth, about . You can use a double boiler for this process. Cool slightly and serve with the croquettes.