Root Fries and Razz Sauce

Serves 50, 1/2 cup Portions

Ingredients

Root Fries

 

2 lb, 4 oz 902878 Veg, Beets Raw Matchstick Cut (1/5#/Cs)

4 lb,4 oz 902892 Veg, Carrot Stick 3″ (1/5#/CS)

3 lb, 2 oz 903835 Veg Parsnip 1/2″ dice 5# Bag

1 oz 903243 Oil, Pan Spray (Allergen Free) (6/15.5oz/CS)

1/4 cup 902848 Starch, Novation Prima 600 (1/55#bag)

2 tsp 902800 Spice, Garlic Granulated (1/7#/CS)

2 tsp 902843 Spice, Paprika (16oz)

1 tsp 902837 Spice, Onion Granulated (1/18oz/CS)

1/4 tsp 902805 Spice, Pepper Red Crushed (1/12oz/CS)

2 tsp 799986 Salt, Kosher

1/2 cup 903305 Veg, Parsley Chopped (1#/Bag)

 

Raspberry Maple Mustard Sauce

 

2 lb,12 oz 009552 WA Red Raspberries, puree, seedless

3 cup 902511 Cond, Mayonnaise Light (1 gallon)

3 cup 902497 Cond, Mustard Dijon(6/32oz/CS)

8 (1/4 cup) 903931 Maple Syrup

1 tbsp 799986 Salt, Kosher

2 tsp 902816 Spice, Pepper Black (1/5#/CS)

2 tsp 902800 Spice, Garlic Granulated (1/7#/CS)

1 tsp 902837 Spice, Onion Granulated (1/18oz/CS)

1/4 tsp 903254 Spice, Pepper Red Flakes (1/4#/CS)

Instructions

Root Fries

 

1. Preheat oven to 425.

2. In small bowl, mix cornstarch with garlic, paprika, onion and crushed red pepper flakes. Set aside.

3. Wash and peel vegetables, keeping them seperate, throughout the whole recipe, as the beets will bleed.

4. Chop vegetables into 1/2″x4″ french fry sticks. *if you are doing this prep ahead, 􀀁for store upto 1 vegetables day in in cold advance.water

5. Pat vegetables dry with single use paper towel.

6. Evenly coat and toss vegetables with cornstarch mixture.

7. Place on a greased, parchment lined sheet pan in one layer. *may need more than 1 sheet pan

8. Using pan spray, spray vegetables evenly.

9. Roast for 10 minutes. Flip vegetables and rotate pan.

10. Roast 10 more minutes or until vegetables begin to brown and are crisp.

11. Sprinkle with salt.

12. Garnish with chopped parsley.

13. Serve immediately.

14. Approximately 6 vegetable sticks is a 1/2 cup serving.

 

Raspberry Maple Mustard Sauce

 

1. Place all ingredients in large bowl.

2. Using a whisk or immersion blender, mix until thoroughly combined.

3. Hold at 41 degrees or below until time of service.

Nutrition Info

  • Fries:
  • Calories: 127
  • Total Fat: 5.28 g
  • Saturated Fat: 0.70 g
  • Trans Fat: 0.00 g
  • Cholesterol: 4.75 mg
  • Sodium: 441.53 mg
  • Carbohydrates: 19.54 g
  • Dietary Fiber: 2.64 g
  • Sugars: 11.99 g
  • Protein: 1.66 g
  • Vitamin A: 7546.99 iu
  • Vitamin C: 6.09 mg
  • Calcium: 39.98 mg
  • Iron: 1.05 mg
  • Water: 62.04 g
  • Ash: 0.56 g
  • Calories from Total Fat: 37.47%
  • Calories from Saturated Fat: 4.97%
  • Calories from Trans Fat: 0.00%
  • Calories from Carbohydrates: 61.60%
  • Calories from Protein: 5.22%
  • Sauce:
  • Calories: 97
  • Total Fat: 5.14 g
  • Trans Fat: 0.00 g
  • Cholesterol: 4.75 mg
  • Sodium: 331.92 g
  • Carbohydrates: 12.62 g
  • Dietary Fiber: 0.80 g
  • Sugars: 10.58 g
  • Protein: 0.87 g
  • Vitamin C: 36.31 iu
  • Vitamin C: 1.64 mg
  • Calcium: 22.48 mg
  • Iron: 0.69 mg
  • Water: 22.39 g
  • Ash: 0.1 g
  • Calories from Total Fat: 47.78 %
  • Calories from Saturated Fat: 6.46%
  • Calories from Trans Fat: 0.00%
  • Calories from Carbohydrates: 52.17%
  • Calories from Protein: 3.6%

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