- 8
Ingredients
- 1 small leek
- 1 cup (1/4-inch) cubes peeled butternut squash (from 1-pound squash)
- 1/2 cup (1-inch) broccoli florets
- 1 small zucchini, peeled and cut into 1/4-inch dice (2/3 cup)
- 1 cup small (1/2-inch) cauliflower florets
- 1/4 cup roughly chopped onion
- 3/4 cup finely chopped escarole leaves (about 4 large leaves)
- 10 peeled, cooked chestnuts (from a jar), finely chopped
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1 large egg white
- 1/4 teaspoon fine sea salt
- 6 ounces Taleggio cheese, rind removed, cut into 1-inch cubes
- 1 1/4 cups whole milk
Preparation
Step 1
Heat oven to 350°. Line a baking sheet with parchment paper.
Cut leek in half, lengthwise, then cut crosswise into 1/4-inch slices; wash well and pat dry. Combine leek, squash, broccoli, zucchini, cauliflower and onion in a large skillet. Add 1/2 cup water; cook, covered, over medium heat until vegetables are tender and cooked through, about 12 minutes.
Transfer vegetables to a cutting board, let cool slightly, then finely chop. In a bowl, use your hands to blend chopped vegetables, escarole, chestnuts, Parmigiano-Reggiano, egg white and salt until just combined well (do not overmix). Form 1-tablespoon portions into 24 log-shaped croquettes; arrange on prepared baking sheet. Bake croquettes until set and just beginning to color, about 18 minutes.
Meanwhile, bring 1 inch water to a simmer in a medium saucepan over medium heat. Combine Taleggio and milk in a medium bowl and set over water; cook, stirring constantly, until cheese is melted and sauce is smooth, about 5 minutes. Serve immediately with croquettes.