Table of Contents
Discover a delicious and nutritious way to enjoy root vegetables with our recipe for Turnip and Potato Croquettes topped with a flavorful Herb Aioli. Perfect as an appetizer or a side dish, these croquettes combine the earthiness of turnips and potatoes with a creamy, herb-infused sauce.
Ingredients
- 2 large potatoes, peeled and boiled
- 2 medium turnips, peeled and boiled
- 1 small onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- Salt and pepper to taste
- 1 cup all-purpose flour
- 1 cup bread crumbs
- Oil for frying
Herb Aioli
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- Salt and pepper to taste
Preparation
Begin by mashing the boiled potatoes and turnips in a large bowl until smooth. Add the chopped onion, parsley, Parmesan, beaten egg, salt, and pepper. Mix well until all ingredients are combined.
Shape the mixture into small, oval-shaped croquettes. Prepare three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs. Coat each croquette first in flour, then in egg, and finally in bread crumbs.
Heat oil in a deep skillet over medium-high heat. Fry the croquettes in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
Herb Aioli Sauce
In a small bowl, combine mayonnaise, minced garlic, lemon juice, chopped parsley, and chives. Mix thoroughly and season with salt and pepper. Chill in the refrigerator until ready to serve.
Serving Suggestions
Arrange the croquettes on a serving platter and drizzle with the herb aioli. Garnish with additional chopped herbs if desired. These croquettes pair well with a fresh green salad or as part of a tapas spread.