Roasted Root Vegetables
Servings : 25 Portions
Calories : 80kcal
Equipment
- Chef's Knife
- Peeler
- Cutting Board
- Large Mixing Bowl
- 1/2 size - 2" Deep Production Pans
- Bulk Retherm Cart or Regular Oven
Ingredients
- 600 gm Red Potatoes
- 360 gm Carrots peeled, trimmed
- 1.15 kg Rutabaga
- 210 gm Red Onions
- 425 gm Parsnips
- 45 gm Garlic
- 3 tbsp Rosemary dried
- 60 ml Olive Oil
- 1 L Vegetable Broth
Instructions
- Cut washed potatoes into ½” pieces. Peel and cut root vegetables into ½” pieces. Peel and cut onion into wedges. Peel and slice garlic.
- Divide vegetables evenly between two ½ size pans. Add a ½ tbsp. of rosemary to each pan. Pour 375 ml of broth in each pan and add enough water to each pan to cover vegetables. Cover with plastic wrap and aluminum foil. Place in Multigen for 55 minutes at 130ºC.
- Drain liquid from tray and allow to cool overnight. Divide rosemary and olive oil evenly between two pans and mix well. Pour 125 ml of broth into each pan. Cover with plastic wrap and aluminum foil. Place in Multigen for 55 minutes at 130ºC.
- Bulk: Portion into service dishes or leave in bulk for dining room serviceCold Plating: allow to cool and plate alone or as a side dish. Place on the hot side of the tray prior to service
- Any combination of root vegetables can be used, need at total of 2.75 kg of vegetables for 25 portions or 5.5 kg for 50 portions.Food Accompany: Any appropriate entrée