Vegetable and Truffle Croquettes

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“Croquetas De Legumbres Y Trufa; Tapas by Penelope Casas”
1hr 30mins

Ingredients Nutrition


  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 ½ inch deep to about 365°; fry the croquettes quickly, turning once, until they are golden. (or, better, use a deep fryer).
  13. Serve immediately.

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