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.
