Source: U.S. Department of Defence
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Parsley Buttered Potatoes
Source: U.S. Department of Defence | |
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 VEGETABLES No.Q 033 00
PARSLEY BUTTERED POTATOES
Yield 100
Portion 4 Pieces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
170 cal
32 g
3g
4g
10 mg
609 mg
19 mg
Ingredient
Weight
Measure
Issue
POTATOES,FRESH,PEELED,CUBED
35 lbs
6 gal 1-1/2 qts
43-1/4 lbs
WATER
33-1/2 lbs
4 gal
SALT
5-1/8 oz
1/2 cup
BUTTER,MELTED
1 lbs
2 cup
RESERVED LIQUID
1 lbs
2 cup
PARSLEY,FRESH,BUNCH,CHOPPED
4-1/4 oz
2 cup
4-1/2 oz
Method
1
Cover potatoes with salted water; bring to a boil; reduce heat. Cover; simmer 20 to 25 minutes or until tender.
2
Drain; reserve 2 cups of liquid for use in Step 4.
3
Place an equal quantity of potatoes in steam table pans.
4
Combine butter or margarine and reserved liquid; pour 1 cup over potatoes in each pan. CCP: Heat to 145 F. or higher for 15
seconds.
5 Sprinkle 1/2 cup parsley over potatoes in each pan. CCP: Hold at 140 F. or higher for service.
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| Yield: 100 | Portion: 4 Pieces |
| Calories: | 170 cal |
| Carbohydrates: | 32 g |
| Protein: | 3g |
| Fat: | 4g |
| Cholesterol: | 10 mg |
| Sodium: | 609 mg |
| Calcium: | 19 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| POTATOES,FRESH,PEELED,CUBED | 35 lbs | 6 gal 1-1/2 qts | 43-1/4 lbs |
| WATER | 33-1/2 lbs | 4 gal | |
| SALT | 5-1/8 oz | 1/2 cup | |
| BUTTER,MELTED | 1 lbs | 2 cup | |
| RESERVED LIQUID | 1 lbs | 2 cup | |
| PARSLEY,FRESH,BUNCH,CHOPPED | 4-1/4 oz | 2 cup | 4-1/2 oz |
| Method: | |
|
1 Cover potatoes with salted water; bring to a boil; reduce heat. Cover; simmer 20 to 25 minutes or until tender. 2 Drain; reserve 2 cups of liquid for use in Step 4. 3 Place an equal quantity of potatoes in steam table pans. 4 Combine butter or margarine and reserved liquid; pour 1 cup over potatoes in each pan. CCP: Heat to 145 F. or higher for 15 seconds. 5 Sprinkle 1/2 cup parsley over potatoes in each pan. CCP: Hold at 140 F. or higher for service. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence