GARDEN VEGETABLE SAUTÉ

Made With:

Beverages

V8® 100% Vegetable Juice

The original V8 juice! This uniquely satisfying blend of eight vegetable juices is vitamin-rich and helps your patrons get 2 servings* of vegetables in every nutritious 8-ounce serving for a balanced lifestyle.

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Tip

This recipe meets Partnership for a Healthier criteria for overall cafeteria and general menu offerings (a la carte side dishes).

Ingredient Options: Other vegetables may be used in addition or instead of those called for including: parsnips, turnips, celery root, fennel, celery, etc.*This dish may be served over rice, cous cous, quinoa, barley, etc.

Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 68
% Daily Value
Total Fat 1.5g
2%
Saturated Fat 0.1g
1%
Cholesterol 0mg
0%
Sodium 170mg
7%
Total Carbohydrate 11.4g
4%
Dietary Fiber 2.6g
10%
Protein 2.5g
5%
Vitamin A 58%
Vitamin C 164%
Calcium 4%
Iron 4%
Total Time

40 min.

Serving & Size

1 CUP

Yields

This sauté pairs basil and V8 with seasonal vegetables. Adds fantastic flavor to any protein or starch.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 68
% Daily Value
Total Fat 1.5g
2%
Saturated Fat 0.1g
1%
Cholesterol 0mg
0%
Sodium 170mg
7%
Total Carbohydrate 11.4g
4%
Dietary Fiber 2.6g
10%
Protein 2.5g
5%
Vitamin A 58%
Vitamin C 164%
Calcium 4%
Iron 4%

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Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
vegetable oil tbsp.
Vidalia onion, diced 32 oz. 5 1/2  cups
garlic, peeled, minced 1 oz. tbsp.
carrot, peeled, diced tbsp.
Made With:

Beverages

V8® 100% Vegetable Juice

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V8® 100% Vegetable Juice 1 1/2  qt.
1. In large skillet heat oil over medium-high heat; add onion and sauté 1 minute.
2. Stir in garlic and continue cooking 30 seconds.
3. Add carrots and cook, stirring often, 2 minutes.
4. Add juice and bring to a boil. Continue cooking, stirring often, until carrots are crisp-tender, about 6 minutes.
Weight Measure
assorted bell peppers (green, red, yellow), diced 40 oz. 7 1/2  cups
zucchini, diced 40 oz. cups
yellow squash, diced 40 oz. cups
5. Add remaining vegetables and cook, stirring often, 3-4 minutes until vegetables are tender.
Weight Measure
fresh basil leaves, julienned 3 oz. cups
black pepper tsp.
6. Stir in basil and pepper. CCP: Hold hot 140°F or higher for service.
7. For Each Serving*: Serve 1 cup vegetable mixture per serving, on top of a starch and/or with grilled poultry, fish, pork as well as crisp-fried tofu.
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