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Orange Vegetable Assembly Line
Shopping List For Complete Plan
10 pounds of Fresh Orange vegetable
(Carrots, Butternut Squash, Pumpkin or Sweet Potato)
8-
2 Cups minced onion
2 Cups Short Grain Rice
5 Cups Reserved Water
1 pound of sugar
1 Tablespoon Baking Powder
1 Tablespoon Vanilla
1/4 Cup Flour
1/2 Dozen Eggs
1/2 Cup Butter
4 T 1 tsp Virgin Olive Oil
3 Tablespoons Maple Syrup
1/4 Cup Light Brown Sugar
Salt and pepper to taste
Chopped Parsley For Decoration
This Plan Yields:
24 Orange Vegetable Risotto
24 Mini Souffle of Orange Vegetable
32 Carrot Cookies (if using carrots as orange vegetable)
Assembly Line Plan
1. Wash and Peel 10 pounds of Orange Vegetables, if using sweet potatoes, you can bake the skins for a snack.
2. With 3 pounds, place batches in bottom of colander and blanche in boiling water
for 1 1/2 -
3. Immediately douse in Ice Water.
4. Strain and lay flat on clean absorbent towels.
5. Place Cooled Vegetables in a freezer bag according to the recipe instructions for roasted maple vegetables.
6. Boil remaining 6 pounds to use in risotto recipe and souffle recipe.
7. Follow risotto recipe directions.
8. Follow souffle recipe directions.
9. If you are using carrots prepare the carrot cookies recipe at the end of this section.
Orange Vegetable Risotto
6 cups(3lbs) Boiled Soft Orange Vegetable
4 teaspoons extra virgin olive oil
2 Cups minced onion
2 Cups Short Grain Rice
5 Cups Reserved Water
Salt and pepper to taste
Chopped Parsley For Decoration
Saute onion in one tablespoon oil. Add rice and saute for 2 minutes.
Add Soft Orange Vegetable. Add vegetable broth, salt and pepper. Bring to a boil, cover and reduce heat.
Simmer until liquid is absorbed, about 40 to 45 minutes.
Put in Greased Muffin Tins and freeze on top shelf of freezer. Sprinkle with Chopped Parsley.
To Reheat: Defrost overnight and microwave for 2 minutes or until warm.
Roasted Maple Orange Vegetable
6 Cups (3 lbs) Cubed Blanched Orange Vegetable
¾ Cup Butter
9 Tablespoons Maple Syrup
¾ Cup Light Brown Sugar
Salt and pepper to taste
Add Butter, Maple Syrup and Brown sugar to a microwave safe bowl. Microwave on high power for 2 minutes or until melted. Mix ingredients to form a sticky sauce. Evenly Coat vegetables and place in three freezer bags. Each freezer bag serves 5.
To Reheat: Take out desired amount and defrost overnight. Once defrosted, place in a preheated 400 degree oven for 60 minutes. Checking to turn after 30 minutes. The orange vegetable will be tender inside and carmelized on the outside.
Mini Souffles of Orange Vegetable
6 cups(3lbs) Boiled Soft Orange Vegetable
1 pound of sugar
1 Tablespoon Baking Powder
1 Tablespoon Vanilla
1/4 Cup Flour
1/2 Dozen Eggs
1/4 Cup Melted Butter
3 Tablespoons Virgin Olive Oil
Preheat oven to 325 degrees
Add sugar, baking powder, and vanilla to warm soft carrots. Place in a large mixer and mix until smooth. Slowly Add flour, until well blended. Whip eggs in separate bowl and then add to mixture. Add melted butter and olive oil. Bake in well greased muffin tins until set. You will need two muffin tins.
Allow to cool and freeze on top shelf of freezer. Move to freezer bag.
To Reheat: Defrost overnight and microwave for 2 minutes or until warm. Sprinkle souffles with small amount of brown sugar.
Note: This is a basic recipe. You can add chopped pecans, walnuts, or raisins. You can also sprinkle the tops with graham cracker crumbs.
Carrot Cookies
2 cups butter
2 cups sugar
4 T grated orange rind (or pare off a piece)
2 eggs
2 1/2 cups processed carrots
3 1/3 cups flour
2 Cups Whole Wheat Flour
4 tsp baking powder
1 1/2 tsp cinnamon
1 tsp salt
Cream butter and sugar till fluffy. Add eggs one at a time. Process peeled and washed carrots with a the piece of orange rind in food processor until no longer chunky.
Combine flour, salt,baking powder and cinnamon. Add to butter mixture alternately with carrots. Mix to form dough.
Drop by teaspoonfuls onto greased cookie sheet about 2 in.
Apart
.
Bake at 375* for about 12 minutes or until very light brown around the edges.
Cool 1 minute, remove from cookie sheet and cool on rack. Freeze in freezer bags. Allow to thaw at room temperature before serving.
Add some pecans to the processing step for a nuttier flavor. Add raisins or dried cranberries for a fruitier taste. Try them plain first and add according to tastes.
