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Cheesy leek croquettes & other vegetable recipes
This here is a compilation of recipes using the vegetables that are at the base of Haiti's traditional soup joumou. I am serving them to you without the soup. Hope you enjoy them.
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Ingredients
For the cabbage steaks
1
whole cabbage
2-3
cloves
of garlic
1
tsp
of salt
1
tsp
of pepper
1
lime juice
3
tbsp
of olive oil
For the sorrel pesto
1/2
cup
of grilled cashews
½
piment bouc
1
tête d’ail
2
cups
of Sorrel leaves
1
tsp
of lime zest
¼
cup
of olive oil
1
cup
grated Tête de Maure cheese
Salt & Pepper to taste
For the sorrel puff pastries
3-4
tbsp
of butter
1
bunch of sorrel leaves
3
cloves
of garlic
1
tsp
salt
1
tsp
pepper
Feta cheese
optional
1
frozen puff pastry
For the cheesy leek croquettes
1
cup
of chopped leeks
4
tbsp
of butter
2
chopped garlic cloves
¼
tsp
of cayenne
¼
tsp
of salt
¼
tsp
of pepper
3
tbsp
of cornstarch
20
cl
Heavy cream + a splash for the coating
½
cup
of milk
¾
cups
of grated Tête de Maure cheese
1
egg
¼
cup
of flour
Oil for frying
Instructions
For the cabbage steaks
In a bowl, mix the olive oil, salt, pepper, garlic and lime juice
Cut the cabbage into round slices
Drizzle each slice generously with the oil mixture
Heat a cast iron skillet
Grill each cabbage slice on both sides until slightly charred
Serve hot
For the sorrel pesto
Using a food processor, grind the cashew with some salt
Add the garlic and piment bouc
Grind some more until you get an even texture
Incorporate the sorrel leaves, making sure to slowly pour the olive oil over the mixture to help with the grinding
Once all the ingredients all well blended, add the grated cheese and season to taste
Enjoy atop bruschetta, pasta or even grilled meats
For the sorrel puff pastries
Melt the butter in a pan
Incorporate the garlic and cook for about one (1) minute
Add the sorrel leaves and toss
Season with salt and pepper
Cook until there’s no liquid
Remove from stove and let it cool
Add some feta cheese (optional)
Unroll your puff pastry
Place the cooked sorrel in the middle
Fold the puff pastry so as to cover the filling
Cook according to the instructions on the puff pastry packaging
For the cheesy leek croquettes
Melt the butter in a cooking pot
Add the garlic and leeks and cook for about one (1) minute
Incorporate the cornstarch
Season with salt, pepper and cayenne
Using a whisk, slowly incorporate the cream and milk so as to obtain a smooth mixture
Add the cheese and cook on low until it thickens
Remove from the stove and let cool
Transfer the cold Mornay to the freezer for about three (3) hours
In a bowl, whisk the egg with a splash of cream
Season to taste
Put the flour in a separate bowl
Remove the Mornay from the freezer and shape it into small round balls
Dip each ball in the egg mixture and then coat with the flour
Repeat this step twice for each ball
Transfer the balls to the freezer for about one (1) hour or until frozen
Fry them in some hot oil
Enjoy warm