Snack 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. You can also 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. You can also 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 3/4 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
- 3/4 cup Vegetable Dark Green
HACCP Category:
Process #2 (Same Day)
Yield:
67
Portion Size:
3/4 Cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 16 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | <1 | g |
| Sodium: | 16 | mg |
Tips:
- Consider serving with our homemade Ranch dressing.
