| *THIS RECIPE IS FOR ALL VEGETABLES WITH THE WORD "BUTTERED" IN IT ... BROCCOLI, CARROTS, CORN, CAULIFLOWER, GREEN PEAS, PARSLIED POTATOES, AND SQUASH.
YIELDS: REFER TO USDA BUYING GUIDE SHEET
FOR EACH #10 CAN
INGREDIENTS:
1- #10 can VEGETABLES, drained or 7# VEGETABLES, fresh or frozen
½ cup BUTTER BUDS, prepared
1 cup hot water
2 tsp. ROASTED MIREPOIX (VEGETABLE BASE)
1 tsp. SEASONING SALT
1 tsp. TEXAS PETE
*FOR PARSLIED POTATOES ADD 1 T. PARSLEY FLAKES TO STOCK RECIPE.
*FOR SQUASH, ADD ½ # DICED ONION TO RECIPE
PREPARATION:
- Mix Water, Mirepoix, Seasoning Salt, and Texas Pete together. Add Butter Buds. Blend.
- Pour mixture over drained vegetables.
- Cover and bring to a boil, reduce heat and simmer for at least 30-45 minutes.
- Keep in warmer or on service line.
SERVICE POINTERS:
- Portion with unslotted server so vegetables stay warm and well seasoned.
- Optional: Garnish with a contrasting colored vegetable or with a pinch of parsley flakes.
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