Sweet Potato And Wild Rice Croquette With Mushroom Ragout

For Croquettes: Cook wild rice according to package directions and reserve. Bake or boil sweet potatoes until tender and cool.

Use food processor to chop toasted sunflower seeds until at least half are almost powder and reserve. Saute celery in small amount of olive oil until tender.

Peel sweet potatoes and mix well with all ingredients except sunflower seeds.

Form cakes out of mixture and coat with sunflower seeds. Saute until golden brown and serve with Mushroom Leek Ragout.

For Mushroom Leek Ragout: Soak dried mushrooms until tender, then strain soaking water through cheese cloth and reserve. Saute leeks and garlic in olive oil until tender. Add mushrooms and continue to saute for an additional 2 to 3 minutes.

Deglaze pan with red wine and add beef or vegetable stock, plus 1 cup reserved mushroom soaking liquid. Simmer uncovered until reduced to two-thirds. Add whipping cream to finish. Thicken with corn starch if desired.

Recipe Source: One Whole Clove