I have a question about the recipe "Not Your Toddler's Carrot Croquette" from TasteFood. Cantonese be made ahead and re-heated the next day? Thanks, nt
Lindsay-Jean is a Contributing Writer & Editor at Food52.
Hopefully TasteFood will weigh in, but I think your best bet for prepping ahead of time would be to cook and mash the carrots, and mix in everything except for the breadcrumbs. Then the day you're cooking them mix in the breadcrumbs, roll in the reserved breadcrumbs and pan fry.
Salad with one rule: chop it real good.
Chop to it—and make this salad.
Lettuce love vegetables.
Soffritto's a superstar.
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