200°C · 15-30 minAllergens
Gluten
Lactose
Selderij
Ei
Sulfiet
Mosterd
Mash with Piccalilly Croquettes
These piccalilly croquettes with truffle are real flavour bombs :) They pair beautifully with the mash, crispy endive, and sun-dried tomatoes. I serve it with a refreshing dill dip, which contrasts nicely with the earthy flavour of the truffle. Enjoy!
Potato/ piccalilly croquette (oyster mushroom, white onion, mustard, potato, sour cream, wheat flour, celery, white wine vinegar, gherkin, carrot, cauliflower, soy sauce, sugar, black truffle, corn, chives, yeast), endive, white onion, potato, sun-dried tomato (contains e.g. tomato, caper, garlic, oregano, basil, marjoram, rosemary), milk, Dijon mustard, rapeseed oil, homemade dill dip (fresh parsley and dill, crème fraîche, yoghurt, sunflower oil, pasteurised free-range egg yolk, Dijon mustard, white wine vinegar, salt), pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, mosterd, selderij, soja, sulfiet.
Microwave
Heat the mash loosely covered for 3-4 minutes (1 person), or 5 minutes (2 or more persons). For the last minute, place the croquettes (2 pp) on the baking paper alongside. Serve with the dill sauce (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the mash covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person), or 25-30 minutes (2 or more persons). For the last 10 minutes, place the croquettes (2 pp) on the baking paper alongside. Disposable containers cannot go in the oven, so transfer to an oven dish. Serve with the dill sauce (cold).