Root Vegetable
GUACAMOLE
Root Vegetable Guacamole
Yield: 24 10-oz. servings
Reorder No.
524794/472068
578501/500220
677950
677960
109620/198307
321141/100999
197963/486860
428353
303186/838630
424307
219550/425435
543324
425192
197963/486860
Description
Folded Pita Bread, 7"
Parsnips
Rutabaga
Turnips
Jumbo Spanish Onions, diced
Red Peppers, diced
Limes, juiced
Markon® Peeled Garlic, finely chopped
Jalapeño Peppers, finely chopped
Kosher Salt
Cilantro
GFS® Fire Roasted Salsa Verde
Radicchio
Limes, sliced into wedges
Amount
24 ct.
3 lb.
3 lb.
3 lb.
12 oz.
12 oz.
6 ct.
3 Tbsp.
3 Tbsp.
3 Tbsp.
½ oz.
6 lb.
2 oz.
6 ct.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.
Slice the pita bread into 12 wedges. Spread them out on a parchment-lined sheet
pan in a single layer. Place in a heated, 325°F convection oven. Bake until lightly
browned and crunchy. Place in a covered storage container until needed. Peel and
trim the parsnips, rutabagas, and turnips. Dice into ½" pieces. In small batches
place the raw root vegetables in a food processor fitted with a metal blade. Chop
until smooth. Place in a stainless-steel mixing bowl. Add the onions, peppers,
lime juice, garlic, jalapeños, and salt to the root vegetables. Fold together using a
rubber spatula. Place in a nonreactive container. Cover and refrigerate for
24 hours. CCP: Refrigerate at 41°F, or below.
To prepare à la carte:
Place a 6 oz. portion of root vegetable guacamole in a stainless-steel mixing bowl.
Add 1 Tbsp. of chopped cilantro. Fold together using a rubber spatula. Season to
taste with salt and pepper. Spoon into a chilled serving cup. Place on a serving
plate. Place a 4 oz. portion of salsa in a serving cup next to the guacamole.
Place 12 wedges (1 loaf) of pita bread wedges in a serving cup. Place it next to
guacamole. Place a radicchio leaf between the guacamole and salsa. Place a lime
wedge on top of the leaf.