Potato croquettes with Jerusalem artichoke cream

HealthyFoodMom.com - Potato croquettes with Jerusalem artichoke cream - Healthy and gourmet meal idea

Potato croquettes with Jerusalem artichoke cream

Prep Time30 mins
Cook Time40 mins
Total Time40 mins
Course: Place
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: accompaniments, Cheese, Chef's recipe, Cuisine of the terroirs, Place
Servings: 4
Calories: 230kcal

Ingredients

  • 850 g Potato
  • 6 leaves Food gelatin
  • 15 cl Crème
  • 20 cl Milk
  • 100 g Grated Comté
  • 25 g Grated parmesan
  • 125 g Butter
  • 2 Egg yolk
  • 80 g White Ham
  • Some slats Jabugo ham
  • 1 C. soup Olive oil
  • 60 g Frying bath
  • 3 Cell
  • 80 g To bread croquettes
  • 150 g Flour
  • 10 cl Egg
  • 2,5 cl Bread bread crumbs
  • 1 pinch For Jerusalem artichoke cream
  • Jerusalem artichoke
  • Milk
  • Liquid cream
  • Sugar
  • Fine salt

Instructions

  • Cook the potatoes peeled and cut into pieces about 20 minutes in salt water. Drain and crush them finely with the potato masher.
  • Heat the milk, cream and butter. Off the heat, melt the gelatin sheets softened in ice water and wrung out. Stir in the mashed potato and mix vigorously. Add the Comté cheese, Parmesan cheese, white ham cut into small cubes, then the egg yolks. Mix. Let cool and place 1 hour in the refrigerator.
  • Make the Jerusalem artichoke cream: peel and cut the Jerusalem artichokes into pieces. Cook them about 20 minutes in boiling salted water. Drain and mix with heated milk and cream. Season with salt and a pinch of sugar. Filter through a stamen strainer. Keep warm.
  • Make mashed potatoes with 2 tbsp. soup. Flour them. Roll them in the beaten eggs then in the breadcrumbs. Repeat the operation a second time. Brown them in a frying bath at 180 ° C for 2 to 3 min in several times (the dumplings should not touch). Drain them as you go on paper towels. Salt them.
  • Preheat the oven to 160 ° C (5-6). Put the croquettes in a dish. Finish cooking 6 min in the oven. Pour the Jerusalem artichoke cream into the cups. Place the croquettes in the center. Decorate with strips of jabugo ham and a few drops of olive oil.

One Comment

  1. Potato croquettes with Jerusalem artichoke cream, I really like it!

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