Steamed Broccoli
A recipe from Georgia Department of Education School Nutrition
Steamed broccoli is tender and slightly sweet with bright green color. Use fresh Georgia-grown broccoli when in season.
Ingredients:
- 7 lbs + 4 oz Broccoli, florets, frozen
- 4 oz Oil, canola
- 1 tbsp Spice, pepper, black, ground
- 1 tbsp Salt, Kosher
Steps:
- Place no more than 5 pounds of frozen broccoli in perforated steam pans.
- Steam broccoli 3-5 minutes. Take care not to overcook the broccoli or it will become limp, soggy, and lose color.
- Place steamed broccoli in 2-inch half or full hotel pans for service.
- Add the oil, salt, and pepper. Gently stir to ensure all broccoli is seasoned.
- Serve broccoli immediately.
The broccoli can be placed in pans ahead of time. Hold frozen until needed.
Cook to 135°F or higher.
Steamed broccoli should be batch cooked every 20-25 minutes throughout service to maintain flavor, color, and texture.
Hold at 135°F or above.
Recipe Details
Harvest of The Month
Meal Components:
Vegetable Dark Green
Crediting Information
- 1/2 cup Vegetable Dark Green
HACCP Category:
Process #2 (Same Day)
Yield:
50
Portion Size:
1/2 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 39 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | 2.3 | g |
| Sodium: | 109 | mg |
