Chestnut Croquettes in Taleggio Sauce
Golden-brown croquettes burst with earthy chestnut flavor, while creamy Taleggio sauce melts into every bite. A sophisticated vegetarian centerpiece that transforms humble root vegetables and greens into something magical, perfect for cozy autumn dinners when you want to impress.
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.