Italian Vegetable Hash with Herbes de Provence | Arctic Gardens Food Service
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Italian Vegetable Hash with Herbes de Provence

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Italian Vegetable Hash with Herbes de Provence

Portions:

25

Preparation Time:

Cooking Time:

Ingredients


Herb Butter

  • 454 g (16 oz) of unsalted butter, creamed
  • 10 g (2 tsp) of garlic, chopped
  • 2 g (½ tsp) of dried thyme
  • 2 g (½ tsp) of dried basil
  • 2 g (½ tsp) of dried oregano
  • 1 g (¼ tsp) of whole dried rosemary
  • 2 g (½ tsp) of dried parsley flakes
  • 1 g (¼ tsp) of fennel seeds
  • To taste: salt and ground black pepper

Preparation

  1. In a mixing bowl, mix together creamed butter, garlic, and seasoning.
  2. Mix together all ingredients until herb butter is smooth and creamy.
  3. Spread fine herb butter on a sheet of parchment paper and roll into a log of about 4 cm (1½ inch) in diameter. Store fine herb butter in the fridge.
  4. Steam or boil frozen Italian vegetable mix in boiling salted water for 4 to 5 minutes.
  5. In a frying pan, melt herb butter and sauté hot, cooked Italian vegetable mix. Season to taste and serve.

 

Note: Ratio of herb butter to 25 servings of 80 g = +/- 18 g