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Recipes - BROCCOLI COMBO

Recipe Name

BROCCOLI COMBO

Submitted by

jgouker

Recipe Description

Q00100

Quantity	100	Quantity Unit	SERVINGS (3/4 CUP)	Servings
Prep Time (minutes)	10	Cook Time (minutes)	20	Ready In (minutes)	30

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Ingredients
Amt.	Measure	Ingredient



1/2	gallon	water
1	teaspoon	salt
24	cups, chopped	broccoli florets, frozen
1/2	gallon	water
1/2	gallon	water
1 1/2	teaspoons	salt
12	cups, chopped	Carrots, raw
24	cups	corn, frozen organic

Steps

Sequence	Step

1	PREPARATION INSTRUCTIONS: PREPARE VEGETABLES IN SMALL BATCHES TO PREVENT MUSHY, BROKEN, OR DISCOLORED VEGETABLES BECAUSE OF OVERCOOKING. TRIM, WASH AND PREPARE VEGETABLES AS DIRECTED IN RECIPE A03100. CUT CARROTS INTO 1/2 INCH SLICES (UNLESS USING FROZEN CUT CARROTS OR BABY CARROTS, USE AS IS) WEIGHT/MEASURE REFERS TO TRIMMED VEGETABLES. VEGETABLES SHOULD BE COOKED IN PRESCRIBED AMOUNTS OF WATER TO ENSURE MAXIMUM AMOUNTS OF NUTRIENTS ARE RETAINED. COOKING TIME REFERS TO TIME AFTER WATER HAS RETURNED TO SECOND BOIL. TAP FROZEN VEGETABLES LIGHTLY TO BREAK UP SOLID BLOCKS. MELT BUTTER. 1. FROZEN BROCCOLI: A. BRING WATER TO A BOIL IN A STEAM-JACKETED KETTLE, STOCK POT OR TILT GRILL. B. ADD SALT. C. TO PREVENT BREAKING UP, PLACE VEGETABLES IN WIRE BASKET OR PERFORATED PANS AND IMMERSE IN BOILING WATER. D. RETURN TO A BOIL; COVER. E. REDUCE HEAT; COOK GENTLY FOR 6 TO 8 MINUTES OR UNTIL VEGETABLE IS JUST TENDER. F. DRAIN; RESERVING INDICATED AMOUNT RESERVED LIQUID FOR USE IN STEP 4. SET ASIDE VEGETABLES FOR USE IN STEP 4.
2	FROZEN CORN AND FRESH OR FROZEN CARROTS (SHOULD BE COOKED SEPARATELY, BUT CAN BE COOKED TOGETHER TO SAVE STOVE SPACE): A. BRING WATER TO A BOIL IN A STEAM-JACKETED KETTLE, STOCK POT OR TILT GRILL. B. ADD SALT. C. ADD VEGETABLES; STIR WELL. D. RETURN TO A BOIL; COVER. E. REDUCE HEAT; COOK GENTLY FOR 4 TO 6 MINUTES OR UNTIL VEGETABLE IS JUST TENDER. F. DRAIN; SET ASIDE VEGETABLES FOR USE IN STEP 3.
3	COMBINE COOKED VEGETABLES; TOSS LIGHTLY; PLACE IN SERVING PANS. POUR RESERVED LIQUID OVER VEGETABLES IN EACH PAN.
4	GARNISH AS DESIRED. MAY BE SERVED WITH LEMON WEDGES. CUT 8 WEDGES PER LEMON. CCP: VEGETABLES MUST BE HEATED TO 145 F. OR HIGHER FOR 15 SECONDS. HOLD AT 140 F. OR HIGHER FOR SERVICE.

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