Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, super simple celeriac croquettes (using leftovers from my duck dinner). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Baby ducks (ducklings) really like to play and swim but they have to swim near their mother until they are fully grown. Use a brown pencil for the details and a black marker for the feathers on the wing. Next step is to put together the head.

Super simple celeriac croquettes (using leftovers from my duck dinner) is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Super simple celeriac croquettes (using leftovers from my duck dinner) is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook super simple celeriac croquettes (using leftovers from my duck dinner) using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Super simple celeriac croquettes (using leftovers from my duck dinner):

1. Take Leftover celeriac mash
2. Prepare egg
3. Make ready plate of dried breadcrumbs
4. Get plate of flour
5. Make ready Seasoning
6. Take Dried herbs of choice
7. Take Zest of one lemon
8. Prepare rapeseed oil

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Steps to make Super simple celeriac croquettes (using leftovers from my duck dinner):

1. Preheat oven to 200 degrees c
2. Crack the egg into a bowl and whisk. Place the flour on a plate and season with salt and pepper. Place the dried breadcrumbs on a plate and add a tsp of dried herbs, the zest of a small lemon, salt, pepper and oil and mix together.
3. Roll the leftover mash into croquette shapes. Roll in flour, then egg, then breadcrumbs and set on a non stick baking tray.
4. Depending on how much mash you’ve got, you might need more of the coating mixture.
5. Bake the croquettes in the over for 20 minutes, or until golden. Serve with dipping sauce. I used the leftover fig sauce from my duck recipe.

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