Vegetable Ragout and Egg Croquettes

Vegetable Recipes cooked to the bite, then thrown into broth thickened with roux, finally softened with cream, served with homemade porridge croquettes.


about 800 g mixed Vegetable Recipes (Brussels sprouts, broccoli, carrots, kohlrabi …) 50 g smooth flour 50 g of butter 200 ml cooking cream 12% 2 tsp sugar 1 tbsp lemon juice 1 piece of onion ground white pepper salt For croquettes: 200 g of kernels 20 g of butter 1 handful chopped parsley 1 pc Knorr vegetable broth 1 pc small onions 1 pc eggs pinch of grated nutmeg

/td> oil (lard) for frying




1. Cut the cleaned Vegetable Recipes into the shapes you like, cut the broccoli into florets, put them in boiling salted water and cook them to bite for about 7 minutes, then drain the Vegetable Recipes (keep the broth for future use) and cool them sharply with ice water to keep the nice fresh colour
2. Fry the diced onion in butter and stir in the flour, dilute with about 500 ml of vegetable broth, season with salt, white pepper, lemon juice and sugar and let it bubble for 15 minutes on low heat
3. Finally, soften with cream and add the cooked Vegetable Recipes
4. Rinse the eggs with boiling water and drain in a sieve
5. Fry the finely chopped onion in butter and let it brown, add the millet, pour 500 ml of water and add the gel broth, cook until tender on very low heat (about 15 minutes boil and then leave to finish 5-10 minutes covered with a towel away from the heat source)
6. Add eggs, nutmeg, parsley, salt if necessary to the cold porridge
7. From this mass form in moistened hands cones, which then fry in hot fat on all sides until golden brown, it sizzles a lot, it is better to use a frying pot


Recipe from Cooking with Tom, photo and text by Naďa Indruchová