Sweet Potato Croquette Mixture

3 medium sweet potatoes, baked, mashed, cooled
¼ cup instant mashed potato flakes
2 eggs
¼ cup mascarpone
¼ cup maple syrup
1 tsp. chopped thyme
1 tsp. chopped parsley
¼ tsp. hot paprika
to taste sea salt and freshly ground black pepper

Place sweet potato and potato flakes in food processor. Pulse to blend. Add all remaining ingredients. Process until thoroughly combined. Transfer to medium saucepan. Stir over medium heat until mixture thickens to soft paste-like consistency. Remove from heat. Cool. Pack mixture into pastry bag fitted with ¾" inch straight tip. On lightly oiled baking sheet, pipe mixture into long straight lines. Cover with plastic wrap. Freeze 2 hours, until hard.

Croquette Coating and Preparation

2 eggs
2 Tbsp. water
2 cups all purpose flour
1 ½ cups dried bread crumbs
½ cup toasted almonds, crushed

Beat eggs and water. Combine breadcrumbs and almonds. Cut frozen sweet potato lines into 3" pieces. Roll in flour to coat. Dip in egg. Roll in breadcrumb mixture. As soon as croquettes are coated, carefully drop in hot oil. Fry to golden brown, 3-5 minutes. Transfer to paper towels. Drain.

Veal Tenderloin

12 - 3 oz. veal tenderloin medallions
2 Tbsp. chopped parsley
to taste sea salt and freshly ground black pepper
Pre heat grill or broiler. Season veal with sea salt and freshly ground black pepper. Cook 3 minutes per side or until medium.

Gold Beet Fennel Sauce

1 Tbsp. olive oil
¼ cup finely diced gold beets
¼ cup finely chopped fennel bulb
2 tsp. finely chopped shallots
½ tsp. ground star anise
½ tsp. Hungarian paprika
¼ cup sauterne
4 cups chicken stock
1 Tbsp. unsalted butter
to taste sea salt and freshly ground black pepper

Heat olive oil in medium saucepan over moderate heat. Add beets, fennel, and shallots. Cook without coloring 2 minutes. Add star anise and paprika. Cook 1 minute. Add sauterne. Simmer 1 minute. Add chicken stock. Bring to boil. Simmer until reduced by 2/3, about 45 minutes. Swirl in butter. Season to taste with sea salt and freshly ground black pepper.

Braised Corn ~ Asparagus

1 Tbsp. olive oil
¼ cup leeks, thinly sliced on bias
2 shallots, thinly sliced
2 cobs corn, kernels shaved
½ cup asparagus, thinly sliced on bias
¼ cup white wine
1 sprig thyme
½ cup chicken stock
3 Tbsp. heavy cream
to taste sea salt and freshly ground black pepper

Heat oil in saucepan over medium heat. Add leeks, shallots, and corn. Sauté 3 minutes, without coloring. Add white wine and thyme. Season to taste with sea salt and freshly ground black pepper. Simmer until liquid evaporates. Add chicken stock. Reduce to syrupy consistency. Remove thyme sprig. Add asparagus and heavy cream. Bring to boil. Cook 1 minute.

Presentation

2 Tbsp. truffle oil
6 sprigs thyme
6 garlic flowers
Place corn and asparagus in center of hot serving plate. Overlap two veal medallions on top. Place sweet potato croquette beside. Spoon sauce around. Drizzle truffle oil over veal medallions. Garnish with thyme and garlic flower.