Boreal croquettes recipe | Québec City Convention Centre

Ingredients

• 400 g of cooked navy beans (160 g of dried navy beans = 400 g of cooked navy beans)*
• 40 g of squash puree
• 8 g of garlic scape puree
• 1 sprig of thyme
• 2 oz of maple syrup
• 1 L of vegetable broth
• 100 g of chickpea flour
• 5 g of Épices du Guerrier
• Salt and pepper (to taste)
• 350 g of butternut squash
• 75 ml of soy cream
• 10 ml of maple syrup
• 200 g of butternut squash cut brunoise-style
• 150 g of cooked navy beans (50 g of dried navy beans = 150 g of cooked navy beans)
• 40 g of Québec apples cut brunoise-style
• 1 tablespoon of Maison Orphée cider vinegar
• 6 chopped sage leaves
• 20 g of pumpkin seeds
• 3 tablespoons of olive oil
• 1 teaspoon of sumac spice