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The Silver Spoon, Phaidon Press

Serves 4


• 2 1/4 pounds carrots
• 3 tablespoons butter
• 2 eggs
• 5 tablespoons Parmesan cheese, freshly grated
• pinch of freshly grated nutmeg
• 2 - 2 1/2 cups bread crumbs
• 2 1/2 ounces Emmenthal cheese, diced
• 4 tablespoons all-purpose flour
• vegetable oil, for deep-frying
• salt and pepper


Cook the carrots in salted, boiling water for 15 minutes, then drain and chop.

Melt the butter in a pan, add the carrots and cook over tow heat, stirring occasionally, for 15 minutes.

Remove the pan from the heat and pass the carrots through a strainer into a bowl.

Stir in one of the eggs, and the Parmesan and nutmeg, season to taste with salt and pepper and add as many bread crumbs as needed to obtain a fairly firm mixture.

Shape the mixture into small croquettes, make a well in the center of each and fill with a cube of Emmenthal, then reshape.

Spread out the flour in a shallow dish, beat the remaining egg with a pinch of salt in another shallow dish and spread out the remaining bread crumbs in the third.

Heat the oil for deep-frying. Dip the croquettes first in the flour, then in the egg and, finally, in the bread crumbs.

Cook in the hot oil until golden brown on all sides.

Arrange the croquettes in a pyramid on a warm serving dish and serve while hot.


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