- Recipes | Red Gold Foodservice

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Recipes are better with Red Gold

Our Red Gold Menu Solutions & Recipes are made with our own, high-quality products in mind. Try them out and taste the Red Gold Difference!

Ingredients

10 lbs Russet Potatoes, peeled, chopped
1/2 lb Butter
2 1/2 cups Heavy Cream
5 each Thyme Sprigs
10 each Garlic Cloves, mashed
2 1/2 tsp Salt
1/2 cup Olive Oil
1 tsp Black Pepper, ground
5 cups Leeks, diced
5 cups Celery, diced
5 cups Carrots, diced
11 cups Mushrooms, diced
8 cups Turnips, diced
2/3 cup Garlic, minced
6 cups Lentils, cooked*
1/4 cup Curry Powder
1 - 10# can Red Gold Plant Based Bolognese
1 1/2 tsp Kosher Salt
3/4 tsp Black Pepper, ground
1 cup Fresh Parsley, chopped

Instructions

Preheat oven to 400° degrees.
Bring a large stock pot of salted water and potatoes to a boil. Cook until potatoes are fork tender, approximately 10-12 minutes. Strain and set aside.
Meanwhile while potatoes are cooking in a medium pot, heat butter, heavy cream, thyme, garlic, salt and pepper and bring to simmer. Once simmering remove from heat and allow to steep for 5 minutes. Remove garlic cloves and thyme sprigs.
Mash potatoes until smooth blending with warm heavy cream and combine thoroughly.
Set aside to cool.
In a large rondeau, add olive oil over medium high heat. Add leeks and cook for 2-3 minutes.
Add celery and carrots and cook for 5-6 minutes.
Add mushrooms and cook for 3-4 minutes.
Add turnips and cook for 4-5 minutes.
Add garlic and cook for 30 seconds. Add curry powder and stir to combine
Add cooked lentils and blend gently but thoroughly.
Add Red Gold Plant Based Bolognese and bring to a simmer.
Remove from heat. Transfer to 2” hotel pans.
Place mashed potatoes into a piping bag with a star tip. Pipe the mashed potatoes on top of the vegetables. ( Or dollop potatoes across the top and spread out with an offset spatula)
Place in the oven for 40-45 minutes until the top is brown and bubbly and internal temperature is 65°F.
Remove from the oven and garnish with chopped parsley.