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The croquette is the second most popular Dutch snack after ‘<i>Frikandel</i>’: you would find diverse krokets served in a bun with mustard in any fast-food. Yet, their filling made with ground meat of dubious quality makes them anything but resilient. On the other hand, cauliflower, this oddly developed cabbage flower, is grown year-round in the Netherlands, thanks to old winter self-covering breeds, such as <i>‘Early of Angers’</i> and <i>‘Walcheren Winter’</i>. Winter cauliflower is cultivated in clay soils of Zeeland and of the South Holland islands, because elsewhere the chance of freezing is too great.  
The croquette is the second most popular Dutch snack after ‘<i>Frikandel</i>’: you would find diverse krokets served in a bun with mustard in any fast-food. Yet, their filling made with ground meat of dubious quality makes them anything but resilient. On the other hand, cauliflower, this oddly developed cabbage flower, is grown year-round in the Netherlands, thanks to old winter self-covering breeds, such as <i>‘Early of Angers’</i> and <i>‘Walcheren Winter’</i>. Winter cauliflower is cultivated in clay soils of Zeeland and of the South Holland islands, because elsewhere the chance of freezing is too great.  


Moreover, cauliflower and bechamel are culturally rooted in Dutch cuisine in the form of <i>bloemkoolroosjes met bechamelsauce</i>, an humble dish composed of cauliflower roasted in bechamel sauce, garnished with cheese. Lots of Dutch people have childhood memories of this comforting winter dish, healthy and easily cooked by parents.  
Moreover, cauliflower and bechamel are culturally rooted in Dutch cuisine in the form of <i>‘bloemkoolroosjes met bechamelsauce’</i>, an humble dish composed of cauliflower roasted in bechamel sauce, garnished with cheese. Lots of Dutch people have childhood memories of this comforting winter dish, healthy and easily cooked by parents.  
The ‘<i>Lunetten kroket</i>’ developed by [[The Soft Protest Digest:About|The Soft Protest, Digest]] showcases winter cauliflowers grown in De Boterbloem biodynamic farm, mixed in a bechamel sauce based on dairy products from [[De Groene Griffioen|De Groene Griffioen]] organic cowshed, coated in oat whole grain flour crushed in [[Molen De Vlijt|Molen De Vlijt]] — all situated a few kilometers from Amsterdam.  
The ‘<i>Lunetten kroket</i>’ developed by [[The Soft Protest Digest:About|The Soft Protest, Digest]] showcases winter cauliflowers grown in De Boterbloem biodynamic farm, mixed in a bechamel sauce based on dairy products from [[De Groene Griffioen|De Groene Griffioen]] organic cowshed, coated in oat whole grain flour crushed in [[Molen De Vlijt|Molen De Vlijt]] — all situated a few kilometers from Amsterdam.  
To replace the bun, a small cauliflower soufflé is conveniently made whith the same bechamel sauce mixed with whipped egg whites. It should be served with wild mustard flowers foraged around Amsterdam: they would balance the cauliflower's softness with a welcomed spicy kick.”
To replace the bun, a small cauliflower soufflé is conveniently made whith the same bechamel sauce mixed with whipped egg whites. It should be served with wild mustard flowers foraged around Amsterdam: they would balance the cauliflower's softness with a welcomed spicy kick.”
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<b>Ingredients</b>
<b>Ingredients</b>


<u>Candied carrot sheet:</u>
<u>Béchamel sauce (base):</u>
<ul>
<ul>
<li>1 very large winterpen</li>
<li>80g of goat butter/ghee</li>
<li>250g of wild honey</li>
<li>80g of white spelt flour</li>
<li>250ml of water</li>
<li>30g of potato starch</li>
<li>250ml of goat milk</li>
<li>250ml of homemade vegetable stock<ref>By freezing all your vegetable peels you will be able to gather the most flavourful ingredients of a homemade vegetable stock. Just cover the frozen peels with water and simmer for around an hour. Add salt, oil and vinegar to taste, store until needed.</ref></li>
<li>2 egg yolks</li>
<li>50g of goat crème fraiche</li>
<li>Salt</li>
<li>Pepper</li>
</ul>
</ul>
<u>Whipped cream:</u>
<u>Kroketten:</u>
<ul>
<li>150ml of slagroom</li>
</ul>
<u>Pastry cream:</u>
<ul>
<ul>
<li>300ml of cow milk</li>
<li>1/8 of a cauliflower</li>
<li>2 carrots</li>
<li>5 egg whites<ref>You can make use of the egg whites which have been stored aside in the making of the [[Bokkenvlaai|Bokkenvlaai]]</ref></li>
<li>40g of white spelt flour</li>
<li>250g of wholegrain oat flour</li>
<li>30g of potato starch</li>
<li>100g of coarse oats</li>
<li>4 egg yolks</li>
<li>Rapeseed oil</li>
<li>2 tbsp. of wild honey</li>
</ul>
</ul>
<u>Sponge cake:</u>
 
<u>Soufflés:</u>
<ul>
<ul>
<li>100g of pastry cream</li>
<li>300g of béchamel sauce</li>
<li>1 egg white</li>
<li>2 egg yolks</li>
<li>2 egg whites</li>
<li>1/8 of a cauliflower</li>
<li>A strong dijon mustard</li>
</ul>
</ul>


<b>Preparation</b>  
<b>Preparation</b>  


<u>Candied carrot sheet:</u>
<u>Béchamel sauce (base):</u>
 
1. With a mandolin, slice the carrot lengthwise on the thicker setting (approx. 2mm).<br>
2. In a medium size saucepan, heat up the honey and water to a simmer, or until well dissolved.<br>
3. Place in the carrot sheets and simmer, stirring every now and then, for 15min.<br>
4. Carefully place each sheet of carrot onto a oiled baking sheet (be careful, the syrup is very hot).<br>
5. With your finger, remove the excess syrup from the surface of the carrot.<br>
6. Place in a 140°c oven and bake for around 30mn.<br>
7. With a long knife, lift the carrots off the baking sheet, and place on the other side.<br>
8. Bake for 15 more minutes and leave to cool.<br>
 
Note: be careful to use the candied carrots on the same day you will serve the tompoes as the carrots will become soggy in a matter of hours.
 
<u>Pastry cream:</u>  


1. Grate the two carrots and press with your hands over a sieve to collect the juice.<br>   
1. Slowly heat up the milk and stock to a simmer.<br>
2. Warm the milk, honey, and carrot juice to a boil, lower the heat and simmer for 5min.<br>  
  2. In a medium size saucepan, melt the butter and stir in the flour and potato starch to make the roux, cook for 2 minutes.<br>
3. Whip the egg yolks, flour and potato starch until it turns pale yellow.<br>   
3. Gradually add the milk to the roux, whisking constantly.<br>  
4. Pour in a few table spoons of the lukewarm milk in the egg yolk mixture and whip vigorously until smooth.<br>   
  4. Combine the cream and egg yolks separately and add to the sauce.<br>  
5. Incorporate to the rest of the milk, continuously stirring with a whisk, slowly increase the heat and cook until it reaches a custard consistency (keep in mind that when cooled, the cream will thicken even more).<br>   
  5. When the sauce reaches a béchamel-like texture, turn the heat off and season to taste.<br>  
6. Leave to cool to room temperature, covering the surface with clean film to prevent the formation of a dry skin.<br>
  6. Set aside 300g of the béchamel.


<u>Spongecake:</u>  
<u>Kroketten:</u>  


1. Whip the egg whites to stiff picks.<br>
1. Blitz the cauliflower in a food processor to a ‘rice’ consistency.<br>  
2. Slowly fold in the egg whites to the 100g of pastry cream.<br>
2. Combine with the 300g of béchamel and reduce on a low heat until you reach a thick consistency.<br>
3. Pour the batter in a greased proof rectangular mold and bake, covered with a sheet of parchemin paper in a 200°c oven for 15min.<br>
3. Leave to cool in the fridge, covering the surface with clean film to prevent the formation of a dry skin.<br>
4. Leave to cool.<br>
4. Place the egg whites and the oat flour in two different shallow bowls.<br>
5. In a large skillet, heat enough oil to cover the kroketten to 180°c.<br>  
6. Form the kroketten by hand, drop them in the egg white and roll them in the coarse oats, fry for 5min, turning them over mid-fry.<br>  
7. Leave to dry on kitchen paper.


<b>How to build the tompoes:</b>
<u>Soufflés:</u>  


1. Cut the sponge cake following the size of one of the candied carrots.<br>
1. Whip the 2 egg whites to stiff picks.<br>  
2. Place the sponge cake on the serving tray and top with one carrot sheet.<br>
2. In a separate bowl, combine the egg yolks to 300g of béchamel.<br>  
3. With a piping bag, carefully pipe on the carrot custard on a 1.5cm layer.<br>
3. Carefully fold in the egg whites.<br>  
4. Place another carrot sheet and pipe on a thick layer of whipped cream.<br>
4. Extract pretty cauliflower florets to fit each muffin tin.<br>  
5. Place the last sheet of carrot and pipe on a single line of whipped cream.<br>
5. Butter the 6 molds and pour in the batter.<br>  
6. Sprinkle with carotene powder.<br>
6. Push in each mold one cauliflower floret and bake, covered with a sheet of parchemin paper, at 180°c for 20min.  
7. Serve straight away.<br>


== Products ==
== Products ==
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