Celeriac croquettes
These bite-sized croquettes are the perfect snack or canapé for when celeriac comes into season. Crunchy on the outside with a soft, fluffy and slightly cheesy centre, they go particularly well with fruity sauces such as our damson ketchup.
Celeriac really is a vegetable worth celebrating – we took inspiration from Spanish croquetas for this dish, swapping out some of the potato for celery root and adding a few extra touches for good measure. The walnut in the flour lends a subtle hint of nuttiness, and celeriac traditionally pairs well with orchard fruits like apple and plum, so the damson ketchup (which you can get the recipe for here) seemed like a nice seasonal pairing.
You could just as easily switch out the damson for plum, apple or quince – as long as the sauce adds a bit of fruit and acidity to the croquette it'll work well. Equally, we've used a vegetarian hard cheese in the bechamel to add some umami to the filling, but you could switch that out for a vegetarian blue cheese like Stilton if you wanted a punchier, more pronounced flavour.
Ingredients
Metric
Imperial
- 200g of Maris Piper potatoes, peeled and chopped into large dice
- 400g of celeriac, peeled and chopped into large dice
- 20g of Doves Farm Organic Plain White Flour, plus extra for dusting
- 20g of unsalted butter
- 300ml of milk
- 1/2 onion
- 1 bay leaf
- 1 pinch of grated nutmeg
- 50g of vegetarian Parmesan-style cheese, grated
- 3 Freshlay Farms Golden Yolker® eggs, beaten
- 200g of Panko breadcrumbs
- 100g of walnuts, toasted and ground
- vegetable oil, for deep-frying
- sea salt
- freshly ground black pepper
Method
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