Plant Tour - Kroket

On Wednesday last week my boss Jennifer and I visited our IGMA and Soy location. We were able to tour the soy plant and had a great tour guide. We had lunch there and I tried a very traditional Dutch meal called kroket. The kroket was cut in half and put on an open face sandwich with mustard.

The Dutch kroket started its career as a way of getting rid of leftovers. Got any meat, fish or cheese left? Turn it into a kroket! The base was always the same: a ragout, more thickened than when served as a stew. Originally it was served as a first course, presented on elegantly folded napkins, accompanied by a sprig of parsley. It was then still called by its French name croquette. Quite a long way from the deep frozen snack food with meat of obscure origin in a 'ragout' thickened with gelatine that is so casually eaten today.

Can’t say that I loved it but it was fun to try something new.