Discover the cleaner, more natural flavor our liquid concentrated bases deliver - while speeding production!

Vegetable Rigatoni

Yield: 10 servings

• 2 lbs. Rigatoni
• 3 T. KNORR® Professional Liquid Concentrated Vegetable Base
• 3 oz. Olive Oil
• 2 Eggplants, diced
• 1 Zucchini, diced
• 1 Yellow Squash, diced
• 1 White Onion, diced
• 1 Red Pepper, diced
• 1 c. Cremini Mushrooms
• 1 c. Broccoli
• 1 T. Garlic
• 1 Tomato, diced
• 1 c. Parmesan cheese, for garnish
• Parsley, for garnish
• Basil, for garnish

1. Prepare water for pasta.
2. Add the KNORR® Professional Liquid Concentrated Vegetable Base to water; bring to a boil.
3. Coat eggplant, zucchini, squash, onion and red pepper with olive oil and roast about 15 minutes at 400°F. (Vegetables should start to caramelize.)
4. Sauté mushrooms in olive oil, then add garlic then tomatoes.
5. Add roasted vegetables to sauté.
6. Cook pasta and drain; set aside pasta water.
7. Toss pasta with vegetables; add 6 cups of pasta water and additional KNORR® Professional Liquid Concentrated Vegetable Base, as desired for flavor.
8. Just prior to serving, garnish with Parmesan cheese, parsley and basil.

Chicken Breast with Mushroom Sauce

Yield: 10 servings

• 10 Chicken Breasts, skin-on
• 2 oz. KNORR® Professional Liquid Concentrated Chicken Flavor Base
• ½ c. Minced Onion
• 2 cloves Garlic
• 4½ c. Mushrooms, diced
• 4 oz. White Wine
• ½ c. Tarragon
• 16 oz. Heavy Cream

1. Dry and season chicken breasts. Dredge lightly in flour and sauté in hot oil until done. Remove from pan and keep hot.
2. In same pan, sauté onion, garlic and mushrooms until tender. 
3. Deglaze with wine. Add tarragon and reduce by ¾. 
4. Add KNORR® Professional Liquid Concentrated Chicken Flavor Base and cream. Bring to a simmer and reduce to a nappé consistency. 
5. Slice chicken and serve with sauce.

Bone-in Ribeye

Yield: 10 servings

• 10 12-16 oz. Bone-in Ribeyes
• 8 T. Olive Oil
• 8 t. Ground Pepper
• 8 oz. KNORR® Professional Liquid Concentrated Beef Flavor Base (not prepared; undiluted)

1. Prep steak with olive oil and ground pepper. 
2. Grill to get nice grill marks. 
3. Right before finishing, brush with KNORR® Professional Liquid Concentrated Beef Flavor Base on both sides with a grill brush to enhance flavor.

Note: Do not prepare Base with water; use straight from the bottle as a flavor enhancer in undiluted state.

Vegetable Soup

Yield: 10 servings

• 1 gal. KNORR® Professional Liquid Concentrated Vegetable Base, prepared
• 4 c. Tomatoes, diced
• 4 c. Celery, diced,
• 2 c. Yellow Onion, diced
• 4 c. Carrot, diced
• 4 c. Zucchini, diced
• 4 c. Yellow Squash, diced
• 1 head Cabbage, chopped
• 2 c. Garbanzo Beans
• 2 c. Cannellini Beans
• 2 T. Oregano
• Basil, for garnish
• Parmesan Cheese, for garnish

1. Use KNORR® Professional Liquid Concentrated Vegetable Base for stock and bring to a boil. 
2. Sauté all vegetables. 
3. Once stock reaches a boil, add vegetables and reduce heat to Low.
4. Cover and cook. 
5. Just before service, garnish with basil and Parmesan cheese.

Gingered Carrot Soup

Yield: 10 servings

• 2 T. Vegetable Oil
• 1 Onion, cut into 1” pieces
• 1 t. Ground Ginger
• ½ t. Salt
• ½ t. Ground Cumin
• ½ t. Dry Mustard
• ¼ t. Ground Mace
• ¼ t. Ground Cinnamon
• ¼ t. Black Pepper
• ¹/8 t. Ground Red Pepper
• 6 c. Carrots, cubed
• 1 qt. KNORR® Professional Liquid Concentrated Chicken Flavor Base, prepared 1 qt.
• LeGoût® Cream Soup Base, prepared
• 1 c. Skim Milk

1. Heat oil in large stockpot over medium heat. Add onion and spices. Sauté for 2 minutes.
2. Reduce heat to low; cover and cook 5 minutes or until tender. Add carrots and broth.
3. Bring to a boil; reduce heat and simmer, partially covered, for 30 minutes or until carrots are tender.
4. Place one-third carrot-onion mixture in a blender or processor; process until smooth. Repeat with remaining mixture. Return pureé to pan; stir in prepared cream soup base and milk.
5. Cook over low heat until thoroughly heated, stirring occasionally.

Black Bean Chili with Butternut Squash & Swiss Chard

Yield: 10 servings

• 2 T. Olive Oil
• 3 c. Onion, chopped
• 5 cloves Garlic, chopped
• 1qt. Butternut Squash, peeled, ½” dice
• 4 T. Chili Powder
• 2 t. Ground Cumin
• 1 qt. Black Beans
• 2 qts. KNORR® Professional Liquid Concentrated Vegetable Base, prepared 1 qt.
• Canned diced tomatoes, juice reserved
• 2 qts. Swiss Chard, chopped coarsely
• Salt and Pepper, to taste
• Artisan-style Croutons, for garnish

1. Heat oil in heavy, large pot over medium-high heat. Add onions and garlic. Sauté until tender and golden. Add squash then chili powder and cumin.
2. Stir in beans, prepared vegetable base and tomatoes with juice; bring to boil. Reduce heat and simmer, uncovered, until squash is tender.
3. Stir in Swiss chard; simmer until chard is tender but still bright green. Season to taste with salt and pepper