Recipe Tag: FSP

Food Service Professional recipes

Gochujang Glazed Roasted Carrots

Preheat oven to 400F.

Line a baking sheet with parchment paper or a silicon mat.

Wash, peel, and cut carrots into 2″ x 1/4″ x 1/4″ sticks.

Place cut carrots into a large bowl. Drizzle with olive oil and toss to evenly coat all carrots.

Arrange carrots in a single layer on prepared baking sheet and roast for about 20 minutes.

While the carrots are roasting, prepare the glaze.

In a medium bowl, whisk together the gochujang paste, soy sauce, sesame oil, cider vinegar, and garlic.

When the carrots are roasted and just tender, remove from oven and drizzle with the glaze. Stir or use a brush to evenly coat.

Return the carrots to the oven to caramelize the glaze, about 10 minutes.

Garnish with toasted sesame seeds.

Serve hot.

Pumpkin Muffins

Preheat the oven to 350F and line muffin tins with paper cups or coat with non-stick spray.

In a small bowl, stir the flaxseed meal together with the water (this is known as a “flax egg”). Set aside for 5 minutes to thicken.

In a large mixing bowl, whisk together the maple syrup and applesauce.

Add the flax egg and stir until fully combined. Stir in the pumpkin puree, almond milk, and vanilla.

In a separate bowl, stir together the flours, spices, baking powder, baking soda, and salt.

Add the dry ingredients all at once to the wet ingredients. By hand, stir with a wooden spoon or rubber spatula, just until the flour disappears. The batter will be very thick.

Scoop the batter into the prepared muffin tins.

Optional: Sprinkle with chocolate chips, nuts, or pumpkin seeds as desired.

Bake for 20 – 25 minutes or until a toothpick inserted in the muffin comes out clean.

Let the muffins cool in the muffin tin for 10 minutes. Remove the muffins from the pan and transfer to a wire rack to finish cooling completely.

Moroccan Spiced Sweet Potato Soup

Preheat oven to 400F.

Line a baking sheet with parchment or foil.

Scrub sweet potatoes well, then poke several times with a fork.

Bake sweet potatoes on prepared pan in the center of oven 1 hour, or until tender. When the potatoes are done, set aside to cool.

In a large pot heat oil over medium heat.

Add onion and garlic, saute, stirring often, about 5 minutes, or until onions are translucent.

Add cumin, paprika, coriander, turmeric, pepper flakes, caraway, cinnamon, salt, and pepper. Cook, stirring continuously, until fragrant.

Add stock, chickpeas, and lemon juice and bring to a boil.

Slice the cooled potatoes in half lengthwise, scoop out the flesh, and add to the pot.

Using an immersion blender, puree the soup, blending until smooth, or carefully transfer to a blender to puree.

Serve hot.

Roasted Yuca

Preheat oven  or air fryer to 400°F.

Using a sharp knife, cut off both ends of the root.

Cut the root crosswise into shorter, more manageable 3- to 4-inch sections.

Using vegetable peeler, remove the dark brown skin and the first inner layer. This is a thick and pale pink/white layer underneath the brown skin.

After peeling, cut the sections in half lengthwise. In the middle there is a thick, fibrous woody thread (the core). Cut or wedge this core out and discard it.

Cut the yuca halves into 1-inch wedges.

Rinse the pieces thoroughly in cold water.

Place the cleaned yuca pieces into a large pot with water and 1/2 tsp. salt.

Bring to a boil, then reduce heat to medium-high. Cover and cook for 20 minutes. The yuca is ready when it is very fork-tender, but not falling apart. It will turn from white to a slightly translucent yellow color.

Drain and rinse the yuca. Pat dry.

In a large bowl, toss yuca with oil and salt.

For the oven:

Arrange the yuca pieces on a parchment lined baking sheet making sure there is space between pieces.

Bake for 25 – 30 minutes or until the yuca reaches the desired crispiness.

For the air fryer:

Prep, rinse, and boil the yuca as described above. Instead of using an oven, arrange the yuca pieces in the air fryer basket, making sure there is space between pieces.

Bake for 15 minutes or until the yuca reaches the desired crispiness.

Boiled Yuca with Cuban Mojo Sauce

Using a sharp knife, cut off both ends of the root.

Cut the root crosswise into shorter, more manageable 3- to 4-inch sections.

Using a vegetable peeler, remove the dark brown skin and the first inner layer. This is a thick and pale pink/white layer underneath the brown skin.

After peeling, cut the sections in half lengthwise. In the middle there is a thick, fibrous woody thread (the core). Cut or wedge this core out and discard it.

Rinse the pieces thoroughly in cold water.

Place the cleaned yuca pieces into a large pot with water and 1/2 tsp. salt.

Bring to a boil, then reduce heat to medium-high. Cover and cook for 20-40 minutes (depending on size). The yuca is ready when it is fork tender, but not falling apart. It will turn from white to a slightly translucent yellow color.

While the yuca is cooking, make the sauce.

In a minichopper, or with a mortar and pestle, make a paste with the garlic and onion.

Combine the orange juice, lime juice, onion/garlic paste, olive oil, and salt. Whisk to emulsify.

When the yuca is fully cooked, drain and top with sauce. Serve hot.

Jicama Fries

Preheat oven or air fryer to 400F.

Peel and cut the jicama into 1/4 inch x 1/4 inch x 2 inch sticks. Place cut pieces into a pot of cold water.

Boil jicama for 10 minutes. Strain and pat dry.

In a bowl toss the jicama with oil and spices.

Arrange the jicama on a parchment lined baking sheet or in the air fryer basket.

Bake for 5 minutes.

Flip the jicama over and return to the oven for another 5 minutes or until the jicama is crispy.

Roasted Rutabaga

Preheat oven to 400F

Line a large baking sheet with parchment paper or foil.

In large bowl, combine the cubed rutabaga with the olive oil and spices. Toss to coat completely.

Spread the cubes in a single layer on the prepared baking sheet.

Roast 30 minutes, turning halfway through, until golden brown and fork tender.

Rutabaga can also be cooked in the air fryer.

Preheat the air fryer to 400F.

Spread the seasoned rutabaga in the air fryer basket in a single layer.

Set to cook at 400F for 15 minutes.

Give the basket a shake half way through cooking so that the cubes brown on all sides.

Serve immediately, garnished with parsley if desired.

Blueberry Banana Smoothie

Place all ingredients in a blender and puree until smooth.

If it’s too thick, add milk or water 2 tablespoons at a time until desired consistency is reached. Serve immediately.

Roasted Carrot Pepita Dip

Preheat oven to 425F.

Combine carrot slices, halved jalapeno, chili powder, cumin, oregano, and salt in a large bowl. Drizzle with olive and toss to evenly coat.

Spread in a single layer on a baking sheet lined with parchment paper or a silicon mat, making sure the jalapeno is cut side down.

Roast until carrots are caramelized, about 30 minutes.

Remove the pan from the oven and transfer the carrots and pepper to a blender or food processor. Add the pepitas, lime juice, and 1/4 cup of water. Puree until smooth, adding more water as needed to reach the desired consistency  similar to tomato paste.