16 pounds fresh broccoli (AP) (10 lb EP) (16 to 20 lb)
4 ounces margarine, melted
1 ounce salt (1 1/2 tbsp)
Servings: 50
1. Wash broccoli and remove outer leaves and tough part of stocks. Cut broccoli stalks lengthwise into uniform spears, following branching lines. Steam or boil broccoli spears.
2. Pour margarine over cooked broccoli and sprinkle with salt. If boiling the broccoli, add salt to cooking water.
Notes: For frozen broccoli, use 12 lb spears or 10 lb chopped.
Seasonings for broccoli: caraway, dill, or mustard seed, tarragon, lemon, almond, oregano, pimiento, onion butter.
4 ounces margarine, melted
1 ounce salt (1 1/2 tbsp)
Servings: 50
1. Wash broccoli and remove outer leaves and tough part of stocks. Cut broccoli stalks lengthwise into uniform spears, following branching lines. Steam or boil broccoli spears.
2. Pour margarine over cooked broccoli and sprinkle with salt. If boiling the broccoli, add salt to cooking water.
Notes: For frozen broccoli, use 12 lb spears or 10 lb chopped.
Seasonings for broccoli: caraway, dill, or mustard seed, tarragon, lemon, almond, oregano, pimiento, onion butter.
Last edited: