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Good Food Featured Recipe

Chickpea Croquettes with Carrot-Ginger Emulsion

Apr 11, 2002 -- Contributed by Daniel Braun of Camelita's

Chickpea Croquettes

1 Tbsp olive oil
1 1/2 Tbsp shallots, minced
1Tbsp garlic, minced
3/4 cup white wine
3 cups heavy cream
3 cups milk
2 1/4 cups chickpea flour, sifted
2 1/2 tsp cumin, toasted and ground
salt and pepper to taste
cornmeal

1. Sweat shallots and garlic over low heat. Add wine and cook out alcohol.

2. Add cream and milk and bring to a simmer. Add chickpea flour in a slow stream, whisking the whole time over low heat. Add cumin and seasoning. Keep whisking until thick and smooth (about 5 minutes). Lay in a sprayed 11" x 9" x 2" baking pan. Place a sheet of parchment paper over and smooth the surface. Chill for at least 1 hour.

3. Cut into desired shape (we use 1 1/2" round cutters). Roll in cornmeal. Panfry in 1/2" olive oil over medium heat until golden brown on both sides. Drain on paper towels. Bake at 450 degrees for 5 minutes.

Vanilla Bean Vinaigrette

3 vanilla beans
1/2 cup champagne vinegar
1 Tbsp honey
1 cup extra virgin olive oil
1 cup olive oil
salt and pepper

Halve vanilla beans lengthwise and scrape pulp with the back side of a knife. Discard pods or reserve for another use.

Place vanilla pulp, honey and vinegar in blender and mix, add oils slowly while blending. Season to taste.

Carrot-Ginger Emulsion

3 lbs. carrots, peeled and washed
3 oz ginger, peeled
1/4 cup heavy cream
1/4 lb. butter, chilled and cubed
salt and pepper

Juice carrots and ginger. Place in a small saucepan. Bring to a simmer and skim off the solids and reserve. Continue to reduce until 1/2 cup remains.

Add solids back to the pot with cream and reduce by 1/3. Slowly whisk in butter over low heat, one cube at a time.

For a finer consistency, blend with a hand blender and strain through a fine mesh strainer. Season to taste. Serve immediately.

Serve chickpea croquette over a green salad (preferably bitter or peppery greens, such as Belgian endive, raddicchio, arugula, watercress, frisee) dressed with the vanilla bean vinaigrette. Finally, spoon the carrot-ginger sauce around. They make a great appetizer for parties. They can be fried in advance and warmed just prior to serving. We serve a variation of this at Carmelita and it's a pretty big hit. It's well balanced, elegant and great for any season.

Recipe courtesy of Vegetarians of Washington, an all-volunteer non-profit organization. For more information about our many programs please visit www.vegofwa.org or call 206 706 2635.

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