Leek & Butternut Croquettes

Leek & Butternut Croquettes

James Parson's Leek & Butternut Croquettes


Preparation method

1. Using your 900g milk, 120g plain flour and 120g unsalted butter, make a roux based béchamel.

2. Fold the leeks, butternut, sage, fennel seeds & cheddar into the warm roux and taste & adjust the seasoning.

3. Blast chill until cold and then fill piping bag.

4. Cut 5cm from the tip of piping bag and pipe long lines and freeze on a flat tray.

5. When frozen, cut into 7cm lengths and pane (egg & breadcrumb).

6. Keep frozen until needed and then deep fry at 160oc for 7-8 minutes, until cooked.


Presentation

1. Serve with a selection of purees, little vegetable garnishes and include as much colour, variety and texture as you can!

Serves

Two portions.


Ingredients

  • 900g milk.
  • 120g plain flour.
  • 120g unsalted butter.
  • 200g brunoise leek softened in a little butter.
  • 200g brunoise butternut squash sweated in a little oil.
  • Half a packet chiffoande of sage.
  • 1 teaspoon fennel seeds.
  • 1 dessert spoon Dijon mustard.
  • 100g cheddar grated.

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