Dutch Croquette Recipe

Stir in flour until smooth and cook for about 2 minutes. Pour the dried breadcrumbs on another plate.


The Dutch Table Kroketten Dutch Cuisine Netherlands Food Food

In a large skillet or saucepan over low heat melt the butter.

Dutch croquette recipe. Place a part on top of the bread crumbs and form into a cylindercroquette form the breadcrumbs will prevent the mix from sticking. Add the cooled down bouillon while stirring in order to make a smooth ragout. Bring to a boil then cover and simmer for two hours.

About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy Safety How YouTube works Test new features. Cook it for three minutes until the it turns white and becomes a sandy substance. However when it cools down.

Add the rest of the ingredients and the veal. Add the veal or beef wine onion clove bay leaves nutmeg or mace parsley thyme lemon zest or juice and water. Some versions use gelatin to make it go faster.

In the 18th century it was usually spelled croquet. Homemade kroketten are made by first making a filling commonly using flour as a thickener. If all you have is a pound of raw chuck roast or some other simmer meat place the meat in a saucepan add eight cups of water half an onion two peeled carrots and two chopped sticks of celery.

The spices and herbs used generally include salt pepper onion parsley and nutmeg. Original Dutch Beef Croquette Kroket - YouTube. This filling will be soft and almost liquid when warm.

The potato-stuffing can be varied by adding cheese herbsd garlic onion or whatever is desired. Add the beef and the parsley and cook for a couple of minutes. Sauté stirring and breaking it apart with a wooden cooking spoon to crumble it into bets.

Keep warm in the 200 degree oven until ready to serve. Gradually stir in milk then chicken broth to make a smooth thick sauce. You can eat these just as they are or if you want to try it in the Dutch style slice them lengthwise top with mustard Dijon or brown and place on a slice of white bread.

Let it simmer for a half hour stirring thoroughly. Let the salpicon cool in the refrigerator. 2021 Google LLC.

Add the cooked ground veal and season with paprika chili powder curry powder salt pepper Worcestershire sauce and parsley. Melt butter in a saucepan over low heat. The beef croquette is very populair in Holland.

Place a large pan over medium-high heat and melt 2 tablespoons of butter. Already seen my previous video. They are then fried or more rarely baked.

Origins A 17th-century recipe for croquettes croquets by François Massialot binds a filling of meat truffles marrow bread crumbs and. The mixture is then shaped into small balls about an inch 2 to 4 cm in diameter breaded in beaten egg and breadcrumbs. Dissolve the gelatin in cold water and add to the simmering salpicon stirring regularly.

In a large skillet heat the olive oil and sauté the onions until translucent. We eat croquettes in a. Croquettes - Recipe from Holland - Homemade croquette - Kroket - YouTube.

Place the ground veal in a heavy duty skillet over medium-high heat. Melt the butter in a pan and add the flour. First the potatoes are boiled and mashed use for every 100 gram potatoes 1 Tbsp butter and 1 egg yolk with pepper salt and nutmeg and one beaten egg white for all the puree.

Set aside for now. Whisk the egg together with a little water in a deep plate. Etymology The word croquette is French derived from croquer to crunch.

If using veal or beef season with salt and pepper to taste. Place fried croquettes on a baking sheet. Today I show you my recipe for dutch meat croquettes called Kroketten.

Egg white lightly beaten with a small amount of water 1 -2 cup corn flake crumbs or 1 -2 cup breadcrumbs for coating vegetable oil for frying about 12 inch in the pan or enough for deep fry. Cut the brisket into tiny slices of 1 cm. Stir to blend well.

Slice the cooled croquette mix in 4 equal parts 8 if you want mini-croquettes. Cook and stir until browned evenly all over.


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