Braised Lentils with Parsnips

Serving Size: 1 Cup Makes: 10/25/50/100 Servings Cook Method: Braise

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Nutritional Content

Allergens: Onion, Garlic, Carrots, AllergenSulphites, Celery, Beans/Legumes, Tomato, Corn

Calories: 270 Kcal

Carbohydrates: 40 g

Protein: 12 g

Total Fat: 6 g

Calcium: 50 mg

Sodium: 190 mg

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Ingredients

10 Servings

• 1 Tbsp Base, Vegetable Paste LS GF

• 1 1/4 Qt Water, Tap

• 1/4 Cup Oil, Olive

• 4 Oz Onion, Yellow

• 2.5 Oz Celery, Fresh

• 11 Oz Parsnips, Fresh

• 2 Tbsp 1 tsp Garlic, Whole Fresh

• 2 each Bay Leaf, Whole

• 1/2 Cup Wine,

  Cooking Sherry

• 1 lb Beans, Lentil Dry

• 1 tsp Pepper, Black Ground

• 1/2 tsp Salt, Iodized

• 1/2 tsp Nutmeg, Ground

25 Servings

• 2 Tbsp 2 tsp Base, Vegetable Paste LS GF

• 3 Qt Water, Tap

• 2/3 Cup Oil, Olive

• 9.5 Oz Onion, Yellow

• 6 Oz Celery, Fresh

• 1 lb 12 Oz Parsnips, Fresh

• 1/3 Cup Garlic, Whole Fresh

• 5 each Bay Leaf, Whole

• 1 1/4 Cup Wine,

  Cooking Sherry

• 2 lb 8 Oz Beans, Lentil Dry

• 2 tsp Pepper, Black Ground

• 1 1/4 tsp Salt, Iodized

• 1 tsp Nutmeg, Ground

50 Servings

• 1/3 Cup Base, Vegetable Paste LS GF

• 1 Gal 3 Cup Water, Tap

• 1 1/4 Cup Oil, Olive

• 1 lb 3 Oz Onion, Yellow

• 12.5 Oz Celery, Fresh

• 3 lb 8 Oz Parsnips, Fresh

• 3/4 Cup Garlic, Whole Fresh

• 10 each Bay Leaf, Whole

• 2 1/2 Cup Wine,

  Cooking Sherry

• 5 lb Beans, Lentil Dry

• 1 Tbsp 2 tsp Pepper, Black Ground

• 2 1/2 tsp Salt, Iodized

• 2 tsp Nutmeg, Ground

100 Servings

• 2/3 Cup Base, Vegetable Paste LS GF

• 3 Gal Water, Tap

• 2 1/2 Cup Oil, Olive

• 2 lb 6 Oz Onion, Yellow

• 1 lb 9 Oz Celery, Fresh

• 7 lb Parsnips, Fresh

• 1 1/2 Cup Garlic, Whole Fresh

• 20 each Bay Leaf, Whole

• 1 1/4 Qt Wine,

  Cooking Sherry

• 10 lb Beans, Lentil Dry

• 3 Tbsp 1 tsp Pepper, Black Ground

• 1 Tbsp 2 tsp Salt, Iodized

• 1 Tbsp 1 tsp Nutmeg, Ground

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Combine base with water to make a broth.

   Set aside.

3. Heat oil in a pot over medium heat. Add onion, celery, and parsnip. Cook until tender, 6-8 minutes.

4. Add the broth and next 5 ingredients and bring to a boil. Reduce heat to medium low, then partially cover pot and cook for 25-35 minutes until lentils are tender. Stir occasionally. Add additional stock or water if necessary to prevent the lentils from burning or clumping.

5. Once lentils are tender, remove bay leaves, then stir in salt and nutmeg.

6. Serve: Ladle serving in to a bowl. Sprinkle with fresh parsley if desired for presentation.

7. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

8. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

9. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

   
   
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