Croquettes of salsify with dip of roasted cauliflower

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Do you want to get to work on croquettes of salsify with dip of roasted cauliflower. Discover the full recipe here!

Do you want to get to work on croquettes of salsify with dip of roasted cauliflower. Discover the full recipe here!
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Ingredients

What do you need?

Quantity:

500 g salsify
Come with cold water
Juice of 1 lemon

To bread:

2 eggs beaten with sniff salt
1 container with flour
1 container with chapelure

For the dip:

1/2 cauliflower cut into florets
2 tbsp olive oil
Pezo
1 tsp look powder
200 g fresh cream cheese
Possible dash of water

500 g salsify
Come with cold water
Juice of 1 lemon

To bread:

2 eggs beaten with sniff salt
1 container with flour
1 container with chapelure

For the dip:

1/2 cauliflower cut into florets
2 tbsp olive oil
Pezo
1 tsp look powder
200 g fresh cream cheese
Possible dash of water
Preparation method

How do you make this?

Rinse most of the earth of the salsify.

Peel them thoroughly until they are nice and white.

Put them cold water with the lemon juice in the bowl.

Cut them in beams of 7 to 8 cm and cook or steam them for 5 minutes to light already denté.

Dry them well in the flower than in the eggs and last in the chapelure.

Bake them for 20 minutes at 170 ° in the Aifryer.

Dip:

Mix the cauliflower florets with the herbs and oil.

Place in the Aifryer and bake for 20 minutes at 190 °.

Allow to cool a little and cut into a smooth dip.

Serve in a bowl at the croquettes.

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