Vegetable and Truffle Croquettes

• 14 lb fresh peas or 14 lb frozen peas
• kosher salt or sea salt
• 12 green beans
• 2 small carrots, scraped and cut in halves lengthwise
• 6 tablespoons olive oil
• 8 medium mushrooms, brushed clean
• 3 tablespoons butter
• 34 cup flour
• 1 14 cups milk
• 12 cup strong chicken broth
• fresh ground pepper
• 1 -2 tablespoon drained finely chopped truffle
• 2 eggs (lightly beaten with 2 t. water)
• dried breadcrumbs, preferably mixed with Japanese-style panko crumbs
• mild olive oil, for frying

1. Add peas to a small pot of salted water; bring to a boil; simmer until tender.
2. In another pot of salted water, cook green beans and carrots until tender.
3. Drain very well on paper towels; chop all vegetables finely.
4. While the vegetables are cooking, heat 1 tablespoon oil in a small skillet until very hot; saute the mushrooms quickly over high heat for about 1 minute; chop finely.
5. In a saucepan, melt the butter with the remaining 5 tablespoons oil.
6. Stir in the flour; cook about 2 minutes, stirring constantly.
7. Add in the milk and broth gradually, continuing to stir.
8. Season well with salt and pepper; stir constantly until the sauce is thickened and smooth and has reached a boil.
9. Mix the sauce with all the vegetables (including the chopped truffles).
10. Cool, then chill for several hours until the mixture is firm enough to handle (this may be sped up by spreading the mixture in a thin layer on a large plate).
11. Form the croquettes into walnut-size balls, dip in the egg mixture, then coat with the bread crumbs.
12. Heat the oil at least 1/2 inch deep to about 365; fry the croquettes quickly, turning once, until they are golden.
13. (or, better, use a deep fryer).
14. Serve immediately.

fresh peas, kosher salt, green beans, carrots, olive oil, mushrooms, butter, flour, milk, chicken broth, fresh ground pepper, truffle, eggs, breadcrumbs, olive oil

Taken from www.food.com/recipe/vegetable-and-truffle-croquettes-259470 (may not work)