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Honey Dijon Vegetables
Source: U.S. Department of Defence

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VEGETABLES No.Q 082 00
HONEY DIJON VEGETABLES
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
62 cal
14 g
3g
0g
0 mg
121 mg
38 mg
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
3 qts
VEGETABLE BROTH
MUSTARD,DIJON
12-3/4 oz
1-1/2 cup
HONEY
10-1/2 oz
3/4 cup 2 tbsp
PEPPER,RED,GROUND
<1/16th oz
1/8 tsp
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.


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Honey Dijon Vegetables

Yield: 100 Portion: 3/4 Cup
Calories: 62 cal
Carbohydrates: 14 g
Protein: 3g
Fat: 0g
Cholesterol: 0 mg
Sodium: 121 mg
Calcium: 38 mg

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
PEPPER,RED,GROUND <1/16th oz 1/8 tsp
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.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/vegetables/honey_dijon_vegetables.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence