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Vegetable Medley
I would like to serve a mixture of asparagus, yellow squash, carrots and snow peas along with my plated entree for 100 people. What is the best way to prepare the vegetables and to keep them hot without letting them over cook? Do I need a total of 30-35# of veggies?
Your amounts are about right. These very different veggies can't be cooked together. Use your steam kettles, do the asparagus and snow peas together, start the carrots, the add the squash in another pan. No way to hold without overcooking- do at the last.
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