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 AND CELERY INTO 2 INCH STRIPS.
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.
1. FROZEN FRENCH STYLE GREEN BEANS:
A. BRING WATER TO A BOIL IN A STEAM-JACKETED KETTLE OR STOCK POT.
B. ADD SALT.
C. ADD VEGETABLES; STIR WELL.
D. RETURN TO A BOIL; COVER.
E. REDUCE HEAT; COOK GENTLY FOR 5 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. FRESH CARROTS:
A. BRING WATER TO A BOIL IN STEAM-JACKETED KETTLE OR STOCK POT.
B. ADD SALT.
C. ADD PREPARED VEGETABLES; BRING WATER BACK TO A BOIL. COVER; REDUCE HEAT
TO A SIMMER; COOK 12 TO 15 MINUTES OR UNTIL VEGETABLES ARE JUST TENDER.
D. DRAIN; SET ASIDE VEGETABLES FOR USE IN STEP 4.
3. FRESH CELERY:
A. BRING WATER TO A BOIL IN STEAM-JACKETED KETTLE OR STOCK POT.
B. ADD PREPARED VEGETABLES; BRING WATER BACK TO A BOIL. COVER; REDUCE HEAT
TO A SIMMER; COOK 15 TO 25 MINUTES OR UNTIL VEGETABLES ARE JUST TENDER.
C. DRAIN; SET ASIDE VEGETABLES FOR USE IN STEP 4.
4. COMBINE COOKED VEGETABLES; TOSS LIGHTLY; PLACE IN SERVING PANS. POUR RESERVED LIQUID
OVER VEGETABLES IN EACH PAN.
5. GARNISH AS DESIRED. MAY BE SERVED WITH LEMON WEDGES. CUT 8 WEDGES PER
LEMON.
:
NOTE: OTHER COMBINAIONS OF VEGETABLES(FROZEN, FRESH, OR CANNED) MAY BE USED;
HOWEVER, COLOR, SHAPE, AND TEXTURE SHOULD BE CONSIDERED.
