RECIPE DETAILS
Item ID: FS054
Serving Description: 1/2 Cup (4oz.)
Food Category: Vegetarian
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: FS054
Serving Description: 1/2 Cup (4oz.)
Food Category: Vegetarian
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe Source: Vermont FEED cookbook “New School Cuisine”
Sweet potato yields 61%
Drained garbanzo beans yield 65%
1. Drain garbanzo beans.
2. Preheat oven to 375 degrees F.
Preparation
1. Roast sweet potatoes in 375 degree oven for 40-50 minutes until soft.
2. Scoop out the flesh of the potatoes.
3. Add all ingredients to bowl of food processor and blend until smooth.
Note: Alternatively, place all ingredients in a large lexan and puree with a burr mixer until smooth.
4. Cover and chill until service.
Serving
Serving = 1/2 Cup (4oz.)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
Fruits: 0 | Vegetables Total: 0.375 | Meat/Meat Alternative: 0.75 | Calories: 143.02 |
Dark Green: 0 | Milk: 0 | Sat. Fat: 1.35% | |
Red Orange: 0.375 | Grains: 0 | Sodium: 456.26 | |
Legumes: 0 | |||
Starchy: 0 | |||
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.