1 onion, thinly sliced

1 cup (250 ml) shredded potatoes

1 cup (250 ml) shredded sweet potatoes

1/2 cup (125 ml) shredded carrots

1/4 cup (60 ml) grated Parmigiano-Reggiano cheese

2 tablespoons (30 ml) butter

Grated nutmeg, to taste

3 egg whites

3 tablespoons (45 ml) unbleached all-purpose flour

Salt and pepper

With the rack in the lowest position, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.

In a bowl, combine the vegetables, cheese, butter, and nutmeg. Season with salt and pepper. Set aside.

In a bowl, beat the egg whites with an electric mixer until stiff peaks form. With a spatula, gently fold in the flour.

Fold the egg whites into the vegetable mixture.

With a 60 ml (1/4 cup) ice cream scoop, spoon the vegetable mixture onto the baking sheet, shaping mounds.

Bake for about 30 minutes or until the croquettes are golden brown.

Serve about two croquettes per person as a side dish to any roasted meat.

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