HONEY DIJON VEGETABLES

Ingredients

PEPPER,RED,GROUND
<1/16th oz
1/8 tsp
Ingredient Weight Measure Issue
CARROTS,FROZEN,SLICED 12 lbs 2 gal 2-5/8 qts
CAULIFLOWER,FROZEN 12 lbs
BRUSSELS SPROUTS,FROZEN 6 lbs 1 gal 3/8 qts
COOKING SPRAY,NONSTICK 1/8 oz 1/8 tsp
ONIONS,FRESH,CHOPPED 8-1/2 oz 1-1/2 cup 9-3/8 oz
VEGETABLE BROTH 3 qts
MUSTARD,DIJON 12-3/4 oz 1-1/2 cup
HONEY 10-1/2 oz 3/4 cup 2 tbsp
CORNSTARCH 4 oz 3/4 cup 2 tbsp

Method

1 Cook carrots for 10 to 13 minutes, cauliflower for 4 to 8 minutes and brussels sprouts for 7 to 9 minutes. Use progressive cooking
techniques for optimal vegetable texture.
2 Stir-cook onions in a lightly sprayed steam jacketed kettle about 5 minutes or until tender, stirring constantly.
3 Prepare vegetable broth according to package directions. Reserve 2 cups vegetable broth for use in Step 5.
4 Add remaining vegetable broth, mustard, honey and pepper to onions in steam jacketed kettle. Stir to blend. Bring to a simmer.
5 Blend reserved broth and cornstarch until smooth. Add to hot liquid mixture stirring constantly. Bring to a boil. Cook gently 2 to
3 minutes, stirring occasionally.
6 Pour glaze evenly over vegetables. Toss lightly until well coated. CCP: Heat to 145 F. or higher for 15 seconds. Hold for service
at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
62 cal 14 g 3 g 0 g 0 mg 121 mg 38 mg

Portion

3/4 Cup

Yield

100


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