Chestnut Croquettes in Taleggio Sauce

Ingredients

Instructions

1. 1

   Heat the oven to 375º F. Line a baking sheet with parchment paper and spray with canola cooking spray.

2. 2

   Cut the leek in half, lengthwise, wash thoroughly, and then cut crosswise into 1/4-inch slices. Dry.

3. 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 12 minutes. Drain.

4. 4

   Transfer the vegetables to a cutting board. Let cool slightly, then finely chop.

5. 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. 6

   Form 1-tablespoon portions into 24 croquettes; arrange on the prepared baking sheet. Spray the croquettes with cooking spray.

7. 7

   Bake the croquettes until set and just beginning to color, about 25 minutes. Cool the croquettes for ten minutes before serving.

8. 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 15 minutes. You can use a double boiler for this process. Cool slightly and serve with the croquettes.