RECIPE DETAILS
Item ID: FS040
Serving Description: 1/2 Cup
Food Category: Soup, Sauces, Gravy, and Dressings
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: FS040
Serving Description: 1/2 Cup
Food Category: Soup, Sauces, Gravy, and Dressings
HACCP Process Category: SameDay
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe Source: Vermont FEED “New School Cuisine” Cookbook
Cooked, unpeeled potatoes yield: 99%
Cooked onion yields: 78%
Frozen corn yields: 99%
Cooked cauliflower yields: 61%
1. Small dice potatoes, unpeeled
2. Small dice onions
3. Chop cauliflower into florets
4. Mince garlic
Preparation
1. Saute onions and garlic in large stockpot.
2. When translucent, add potatoes, cook about 5 minutes.
3. Add cauliflower, salt, and pepper.
4. Stir to combine.
5. Add water and bring to a boil.
6. Add corn, turn down heat and cook about 20 minutes or until potatoes and cauliflower are soft.
7. Add milk and thyme and simmer for 5 minutes.
Serving
Serving = 1/2 Cup
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
Fruits: 0 | Vegetables Total: 0.25 | Meat/Meat Alternative: 0 | Calories: 73.05 |
Dark Green: 0 | Milk: 0 | Sat. Fat: 4.67% | |
Red Orange: 0 | Grains: 0 | Sodium: 397.12 | |
Legumes: 0 | |||
Starchy: 0.25 | |||
Other: 0 | |||
Additional: 0 |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.