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Herbed Broccoli and Cauliflower
1/4 cup dark green vegetable, 1/4 cup other vegetable
Number of Portions: 50 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service
- Vegetables (Dark Green)
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Margarine, Bulk, #119 | 8 ounce(s) |
Lemon Juice, Canned/Bottled, #398 | 1/4 cup(s) |
Onions, Frozen, Chopped, #72 | 3/4 cup(s) + 2 tablespoon(s) |
Garlic Powder, #331 | 1 tablespoon(s) |
Parsley, Dried, Chopped, #316 | 2 tablespoon(s) |
Basil Leaves, Dried, #322 | 1 tablespoon(s) |
Pepper, Black, Ground, #336 | 1/2 teaspoon(s) |
Onion Powder, #326 | 2 teaspoon(s) |
Cheese, Parmesan, Grated, #85 | 4 ounce(s) |
Bun, Hamburger, WGR, #549 | 5 1/4 bun(s) |
Broccoli, Frozen, Stalks, Cooked, #65 | 5 pound(s) + 8 ounce(s) |
Cauliflower, Frozen, #62 | 5 pound(s) |
DIRECTIONS
1. | If breadcrumbs have not been prepared, toast hamburger buns in a low temperature oven (200 degrees F) until slightly golden brown and firm. |
2. | Heat margarine in a stock pot until browned. |
3. | Add onions (diced 1/4 inch thick), garlic powder, basil, parsley, pepper, onion powder, parmesan cheese, and bread crumbs to melted margarine. |
4. | Place broccoli and cauliflower in separate steamtable pans (12" x 20" x 2 1/2"). |
5. | Combine 3 pounds of cooked broccoli and 2 1/2 pounds of cooked cauliflower in each steamtable pan (12" x 20" x 2 1/2") which has been lightly sprayed with pan release spray. |
6. | Sprinkle 2 cups of bread crumb mixture over each pan of vegetables before serving. |
7. | Portion with #8 scoop per serving. Each portion provides 1/4 cup of dark green vegetable and 1/4 cup of other vegetable. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees or lower. |
Production Notes
For best results use perforated pan to steam vegetables.
Use commodity products when available.