Vegetable and Truffle Croquettes Recipe

Name: Vegetable and Truffle Croquettes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 lb fresh peas or 14 lb frozen peas; kosher salt or sea salt; 12 green beans; 2 small carrots, scraped and cut in halves lengthwise; 6 tablespoons olive oil; 8 medium mushrooms, brushed clean; 3 tablespoons butter; ¾ cup flour; 1 ¼ cups milk; ½ cup strong chicken broth; fresh ground pepper; 1 -2 tablespoon drained finely chopped truffle; 2 eggs (lightly beaten with 2 t. water); dried breadcrumbs, preferably mixed with Japanese-style panko crumbs; mild olive oil, for frying

Servings: persons

14 lb fresh peas or 14 lb frozen peas
kosher salt or sea salt
12 green beans
2 small carrots, scraped and cut in halves lengthwise
6 tablespoons olive oil
8 medium mushrooms, brushed clean
3 tablespoons butter
¾ cup flour
1 ¼ cups milk
½ cup strong chicken broth
fresh ground pepper
1 -2 tablespoon drained finely chopped truffle
2 eggs (lightly beaten with 2 t. water)
dried breadcrumbs, preferably mixed with Japanese-style panko crumbs
mild olive oil, for frying

1
Add peas to a small pot of salted water; bring to a boil; simmer until tender.
2
In another pot of salted water, cook green beans and carrots until tender.
3
Drain very well on paper towels; chop all vegetables finely.
4
While the vegetables are cooking, heat 1 tablespoon oil in a small skillet until very hot; saute the mushrooms quickly over high heat for about 1 minute; chop finely.
5
In a saucepan, melt the butter with the remaining 5 tablespoons oil.
6
Stir in the flour; cook about 2 minutes, stirring constantly.
7
Add in the milk and broth gradually, continuing to stir.
8
Season well with salt and pepper; stir constantly until the sauce is thickened and smooth and has reached a boil.
9
Mix the sauce with all the vegetables (including the chopped truffles).
10
Cool, then chill for several hours until the mixture is firm enough to handle (this may be sped up by spreading the mixture in a thin layer on a large plate).
11
Form the croquettes into walnut-size balls, dip in the egg mixture, then coat with the bread crumbs.
12
Heat the oil at least 1/2 inch deep to about 365; fry the croquettes quickly, turning once, until they are golden.
13
(or, better, use a deep fryer).
14
Serve immediately.

2238

kcal

Calories

Fat

321

Carbs

132

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 14 lb fresh peas or 14 lb frozen peas, kosher salt or sea salt, 12 green beans, 2 small carrots, scraped and cut in halves lengthwise, and more.

Yes, Vegetable and Truffle Croquettes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable and Truffle Croquettes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions