Products used in this recipe
Fish, Fries, and Herb Crusted Vegetables
Yield: 50 Servings (0.5 cup)
Yield: 50 Servings (0.5 cup)
Seasoning
| Ingredient | Weight | Measure |
|---|---|---|
| Bread crumbs | 12 oz. | |
| Ground pepper | 1/2 tsp. | |
| Italian herb seasoning, dried | 3 Tbsp. | |
| Lemon juice | 2 fl. oz. | |
| Oil, canola | 4 fl. oz. | |
| Onion powder | 1-1/2 tsp. | |
| Onions, diced 1/2" | 6 oz. | |
| Parmesan cheese, grated | 8 oz. |
Vegetables
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Simple Goodness™: Sonoma Vegetable Blend 8/3lb | 9 lb. |
Preparation Instructions:
- • Saute onions in oil over medium heat in a large stock pan.
- • Turn off heat and add lemon juice, seasonings, cheese and bread crumbs. Mix, then set aside, holding at 135°F or higher.
- • CCP: Hold at 135°F or higher.
- • Place 4 lbs 8 oz of Sonoma Blend in two separate perforated steam table pans (12" x 20" x 2 "). Steam each pan in a low pressure steamer for 12 minutes or until tender.
- • CCP: Heat to 140°F or higher.
- • Transfer the cooked vegetables into two steam table pans (12" x 20" x 2 ") which have been lightly coated with pan release spray; 1 pan for each perforated pan.
- • Sprinkle of bread crumb mixture over each pan of vegetables before serving. Bake at 350°F for 5-10 minutes until topping is lightly browned.
- • CCP: Hold for hot service at 135°F or higher.
- • Serve one #8 scoop for cup portion.
