Broccoli Dippers
A recipe from Georgia Department of Education School Nutrition
Blanching broccoli enhances its color, softens the texture, and removes bitterness, making it perfect for serving cold with dips.
Ingredients:
- 7 lbs Broccoli, florets, raw, trimmed
Steps:
- If broccoli florets are not prewashed, rinse them under cool running water.
BOILING METHOD:
- Fill a large pot or tilt skillet with water and bring to a rapid boil.
- Immerse broccoli in boiling water 30 seconds to 1 minute, depending on amount added. Smaller quantities will take 30 seconds. A large batch of broccoli will take 1 minute.
- Remove from boiling water and immediately immerse in ice water to chill. Quickly place, in an even layer, on sheet trays and place in the cooler to chill.
- Blanch broccoli the day prior to service and hold cold, covered, and labeled.
Cool food from 135°F to 70°F within 2 hours and then from 70°F to 41°F within 4 hours.
Hold at 41°F or below.
STEAMER METHOD:
- Place broccoli florets in 2-inch perforated hotel pans.
- Steam for 1 minute.
- Remove from steamer and immediately immerse in ice water to chill. Quickly place, in an even layer, on sheet trays and place in the cooler to chill.
- Blanch broccoli the day prior to service and hold cold, covered, and labeled.
Take care not to overcrowd or broccoli will not blanch evenly.
Cool food from 135°F to 70°F within 2 hours and then from 70°F to 41°F within 4 hours.
Hold at 41°F or below.
SERVICE:
- Portion 1/2 cup blanched broccoli florets into serving containers.
- Serve with students favorite dressing for dipping.
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:
100
Portion Size:
1/2 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 11 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | <1 | g |
| Sodium: | 10.5 | mg |
Tips:
- Consider serving with our homemade Ranch dressing.
