RATATOUILLE PROVENÇAL
100 portions (Env. 200 g par portion) / Allergènes : Aucun
Temps de préparation : 25 minutes / Temps de cuisson : 45 minutes
Temps total : 1 heure 10 minutes
Ratatouille is a traditional French vegetable stew from Provence that celebrates seasonal summer vegetables. This institutional version uses frozen pre-cut vegetables to minimize handling while maintaining the rustic character of the dish. In this recipe, SHO – Concentrated Light Stock is used as a flavor enhancer in the cooking liquid, building savory depth throughout the vegetables as they simmer. Its concentrated stock character helps deliver consistent seasoning and complexity without the need to prepare a separate stock, making the recipe well suited to efficient large-scale production.
| Ingredients | Quantity |
|---|---|
| SHO - Concentrated Light Stock | 770 gr |
| Frozen Cubed Eggplant | 3090 gr |
| Frozen Cubed Zucchini | 3090 gr |
| Frozen Cubed Bell Pepper Mix | 2320 gr |
| Frozen Chopped Onion | 1550 gr |
| Frozen Chopped Garlic | 150 gr |
| Dried Herbes de Provence | 50 gr |
| Water | 5420 gr |
| Tomato Paste | 460 gr |
| Canned Crushed Tomatoes | 3100 gr |
Instructions
- Add the water, SHO - Concentrated Light Stock, tomato paste, and canned crushed tomatoes to a large institutional kettle or heavy stockpot. Whisk until the tomato paste and stock are fully dispersed.
- Bring the liquid to a boil over medium-high heat.
- Add the frozen eggplant, zucchini, bell pepper mix, onion, and garlic in batches if necessary. Stir thoroughly so the vegetables are evenly distributed in the cooking liquid.
- Return the mixture to a gentle boil, then reduce to a steady simmer. Cook uncovered for 25 to 30 minutes, stirring periodically, until the vegetables are fully tender and the mixture has reduced to a soft, compote-like consistency.
- Stir in the dried herbes de Provence once the vegetables are fully cooked. Mix evenly, adjust the final consistency if necessary, and serve hot.
